New This Month

Mexican Eggs (Huevos a la Mexicana)

  • Servings: 4


  • 1 tablespoon vegetable oil
  • 1 small white onion, finely chopped
  • 1 small serrano pepper, finely chopped
  • Coarse salt
  • Freshly ground black pepper
  • 1 medium tomato, chopped
  • 4 large eggs
  • Flour tortillas or tortilla chips, for serving


  1. Heat vegetable oil in a nonstick skillet, over medium heat. Saute onion and serrano pepper until softened, about 1-2 minutes. Season with salt and black pepper.

  2. Add tomato, and cook for 1 minute.

  3. Add eggs, cracked one at a time, on top of the onion tomato mixture. Continue to cook, stirring constantly, until eggs are cooked to taste, about 3 to 4 minutes.

  4. Serve immediately with warm tortillas or crumbled tortilla chips over top.

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