Huevos a la mexicana – eggs with tomatoes, onion and chili Recipe
Huevos a la mexicana is a breakfast that looks like the Mexican flag in a pan: the red of tomatoes, the white of onion and the green of chili. In Mexico, these eggs are eaten in the morning with tortillas or bread to give you energy for a long day. The taste is similar to scrambled eggs with vegetables, but with a distinct, fresh accent of chili and coriander.
Huevos a la mexicana is a quick, colourful breakfast that arranges itself in the colours of the Mexican flag in the pan: red tomatoes, white onion and green chili. In taste it resembles light scrambled eggs with vegetables, but fresh chili and coriander give it character and wake you up more effectively than a second coffee. It’s a dish that turns an ordinary morning into the atmosphere of a small Mexican diner in just a few minutes.
Chef's tips
Add the tomatoes when the onion is soft but not yet browned – this way the vegetables keep their freshness and don’t turn into a sauce. Stir the eggs gently and not for too long; take the pan off the heat while they are still slightly creamy, as they will finish cooking in their own heat and won’t become dry. It’s easy to overdo the heat of the chili, so if you’re cooking for children, remove the seeds and white membranes or use only half the pod.
How to serve
Serve the eggs immediately after cooking, with warmed tortillas or a slice of rye bread – they also work great wrapped in a small takeaway breakfast wrap. To drink, serve freshly squeezed orange juice or strong black coffee if you need a serious morning kick. This breakfast is ideal for busy weekdays when you want to eat something hot before leaving but have literally 15 minutes.
Ingredients
- egg - 4 piece
- tomato ripe, diced finely - 2 piece
- white onion diced finely - 0.5 piece
- fresh chili pepper seeded, finely chopped; amount to taste - 1 piece
- fresh coriander chopped; can be replaced with parsley - 2 tablespoons
- vegetable oil or clarified butter - 1 tablespoon
- salt to taste
- black pepper, ground to taste
- wheat tortilla for serving, optional - 2 piece
Preparation
- Crack the eggs into a bowl, add a pinch of salt and pepper and beat with a fork until the whites and yolks are well combined.
- Heat the oil in a medium pan over medium heat. Add the onion and fry for 3–4 minutes, stirring often, until it softens and becomes slightly translucent but not browned.
- Add the chopped chili and fry for another minute, stirring so it doesn’t burn.
- Add the diced tomatoes, stir and fry for 2–3 minutes, until the tomatoes soften slightly and release some juice but don’t completely break down.
- Reduce the heat to medium-low and pour the beaten eggs into the pan. Gently stir with a spatula from the edges towards the centre for 2–3 minutes, until the eggs set but remain slightly creamy and not dry.
- Remove the pan from the heat, sprinkle the eggs with fresh coriander and, if needed, season with extra salt and pepper to taste.
- Serve immediately, preferably with warmed tortillas or a slice of bread.
Storage
Huevos a la mexicana taste best freshly made, but if you have leftovers, cool them quickly and store in a closed container in the fridge for up to 1 day. Reheat gently in a pan over low heat, possibly with a teaspoon of butter or oil so the eggs don’t dry out too much.
