Eggs and Other Breakfast Dishes/

Eggs a la Mexicana

Servings: 4


  • 3 tablespoons vegetable or olive oil, lard, bacon drippings or butter
  • Fresh hot green chiles to taste (roughly 2 serranos or 1 large jalapeño), stemmed, seeded if you wish, and cut into ¼ inch pieces
  • 1 small white onion or 2 large knob onions, cut into ¼ inch pieces
  • 1 medium ripe tomato, cored and cut into ¼ inch pieces
  • About 1/3 cup finely chopped cilantro
  • 8 large eggs
  • 1 scant teaspoon salt
  • Chopped fried bacon, crumbled chicharrón, añejo (Cotija-style) cheese—any of these make delicious garnishes


Heat the oil or other fat in a medium skillet (nonstick is best) over medium-high heat.  Add the chiles, onion and tomato to the skillet and cook, stirring frequently until the onion has softened but is not brown, about 5 minutes.  Add about 2/3 of the cilantro and cook a half minute more.  Reduce heat to medium low.

Crack the eggs into a bowl, add the salt and beat them just enough to combine the whites and yolks.  Add them to the skillet and scramble until they are as done as you like.  Taste for salt, add more if needed, scoop into a bowl and sprinkle with the remaining cilantro.

Serve with warm tortillas (and any of the garnishes you’ve chosen) for making soft tacos.

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