Eggs and Other Breakfast Dishes/

Scrambled Eggs with Mexican Flavors

Huevos a la Mexicana
Servings: 4


  • 3tablespoons lard, vegetable oil, bacon drippings, fat rendered from chorizo, or even butter
  • 3 serrano chile OR 1 large jalapeño, stemmed
  • 1small onion, diced
  • 1ripe medium-large tomato, cored and diced
  • 8large eggs
  • 1scant teaspoon salt


1. The flavorings. Melt the lard or other fat in a medium-size skillet set over medium heat. For a milder dish, seed the chiles then chop them finely and add to the skillet, along with the onion and tomato. Cook, stirring frequently, until the onion has softened but is not brown, about 5 minutes. Reduce the heat to medium-low.

2. The eggs. Beat the eggs with the salt, just enough to combine the whites and yolks. Add them to the skillet and scramble until they are as sone as you like. Taste for salt, then scoop them into a warm dish and serve right away.


  1. I have made this but with olive oil not butter or fat. Tacos are a delicious healthy alternative for me and lard and butter won’t do.

  2. Hey Rick, we always make this or else a tortilla espanola. Try some fresh cracked dungess crab using eggs in place of the crepe. Add a great Mornay sauce drizzled
    over it……delicious…..have you had this?

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