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Eggs a la Mexicana

4 people
Huevos a la Mexicana


  • 4 tablespoons corn, safflower or vegetable oil
  • 1/2 cup white onion, chopped
  • 1 jalapeƱo or serrano chile seeded, if less heat desired and finely chopped, or more to taste ( we went for 3)
  • 3/4 pound ripe tomatoes, about 2 cups chopped (I add an extra cup)
  • 8 eggs, lightly beaten
  • 1/2 teaspoon kosher or sea salt, more or less to taste
  • Hot corn tortillas , or pieces of toast

To Prepare

  • Heat oil in a skillet over medium heat. Add onions, and cook stirring often for about 4 minutes, until they have softened but not browned. Stir in the chiles, cook for another minute. Incorporate the chopped tomatoes and let the mix cook and season, stirring often, for about 5 minutes (I let them cook about 4 to 5 minutes more until tomatoes are thoroughly cooked, mushy and their red color has deepened).
  • Meanwhile, crack the eggs in a bowl, add some salt, and beat them with a whisk or fork. Lower the heat to medium-low and pour eggs over the tomato mix. Stir as the eggs cook until desired donenness, but don't let them dry up. Serve with a side of refried beans, hot tortillas or a piece of toast.