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Mexican scrambled eggs with sliced avocado.
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Huevos a la Mexicana

Mexican Scrambled Eggs, south of the border ingredients for an easy classic Mexican style breakfast.
Course Breakfast Recipes
Cuisine Southwest
Diet Gluten Free
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2
Calories 182kcal
Author Lea Ann Brown

Ingredients

  • 4 eggs
  • 2 teaspoons Mexican crema or sour cream
  • 1 teaspoon Garlic powder
  • 2 Tablespoons butter
  • 1 small jalapeno seeds and veins removed, diced
  • 1 small plum tomato or 5 - 6 Cherub plum tomatoes, diced
  • 2 tablespoons sweet onion diced
  • 1/2 teaspoon salt optional
  • 1/4 teaspoon pepper
  • garnish with cilantro and a pinch of red chile powder

Instructions

  • In a cup or small bowl, whisk together the eggs, garlic powder and Mexican Crema.
  • Melt butter in a skillet over low heat. Add jalapeno and onion and cook for 2 minutes. Add tomatoes and cook for 1 minute.
  • Pour in the eggs and let them sit for a minute. Using a spatula start to slowly move the eggs around until the eggs are set. Season with salt and pepper.
  • Remove the eggs to a plate when they are set, but still moist. Sprinkle with Cotija cheese and cilantro.

Notes

Scrambled Eggs Tips For Success
  • Whisking the eggs vigorously to incorporate air will produce fluffy scrambled eggs.
  • Just as important is to remove them from the heat before they're all the way cooked. They should still look wet at the time you do this.
  • Once they're off the heat, then comes the time to break them into large curds.
 
Sprinkle plated Mexican scrambled eggs with a pinch of New Mexico Red Chile Powder for an extra blast of heat. Paprika will also work well here.

Nutrition

Calories: 182kcal | Carbohydrates: 3g | Protein: 12g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 339mg | Sodium: 193mg | Potassium: 195mg | Fiber: 1g | Sugar: 2g | Vitamin A: 934IU | Vitamin C: 13mg | Calcium: 49mg | Iron: 2mg