Huevos a la mexicana – scrambled eggs with tomato, onion and chilli
Scrambled eggs with tomato, onion and serrano chilli – the colours of the Mexican flag. Eaten at any time of day with refried beans and warm corn tortillas, sometimes with sausage, ham or nopales added.
- 20 minTime
- 20 minHands-on
- 4Portions
- ≈ $12per portion
- 520kcal per portion
Ingredients for 4 portions
- 2Tomatoes
- ½Yellow onion
- 2Serrano chiles
- 2 tbspRapeseed oil
- 8Eggs
- to tasteSalt
On the side
- 450 gRefried beans, 1 tin
- 12Corn tortillas
Method
- Finely chop the tomatoes, onion and chillies. Deseed the chillies if you want it milder.
- Warm the beans in a small pan over a low heat, stirring now and then.
- Heat the oil in a frying pan over a medium heat and fry the onion and chillies for 2 minutes. Add the tomatoes and cook for 3 minutes more, until they start to release their juice.
- Crack the eggs straight into the pan, season with salt and stir gently for 3–4 minutes, until set but still soft.
- Warm the tortillas in a dry frying pan and serve the eggs with the beans and warm tortillas.
The cost is estimated from average prices in Mexico (PROFECO, Quién es Quién en los Precios (datos abiertos), 2026-07).
