Huevos a la mexicana (Mexican scrambled eggs)
14 min · 23 g protein · 274 cals / serving
Mexico's everyday scramble: onion, tomato and fresh chile softened in the pan, then soft curds of egg stirred through, in the red, white and green of the flag. Served with sliced avocado and cilantro, it is ready in twelve minutes.
Ingredients
- 1 tsp canola oil
- 2 tbsp white onions, finely chopped
- 1 jalapeño, or a serrano, finely chopped
- 1 large Roma tomato, seeded and diced
- 1/2 tsp salt
- 4 large eggs
- 3/4 cup + 1 tbsp liquid egg white, or the whites of 6 eggs
To serve
- 1/3 avocado, sliced
- 2 tbsp fresh cilantro, chopped
- 1/2 lime lime juice, squeezed, or in wedges
Steps
- Warm the oil in a nonstick skillet over medium heat. Cook the onion and chile 2 minutes, until the onion turns translucent, then add the tomato and cook 2–3 minutes more, until it softens and most of its juice has gone.
- Turn the heat to medium-low. Beat the eggs, whites and salt together, pour them over the vegetables and stir slowly with a spatula, folding from the edges, until soft, moist curds form, about 2–3 minutes. Take off the heat while they still look a little wet.
- Serve with the avocado and cilantro, and squeeze over the lime.
Good to know
With tortillas?
Warm corn tortillas are the classic partner, and refried beans often come alongside. Two small corn tortillas a person take it out of keto but keep it a light, satisfying breakfast.
Softer curds?
Keep the heat low once the eggs go in and keep them moving; in Mexico they are often served quite loose, and they firm up on the plate.
Per
- Calories
- 98
- Protein
- (35%)
- 8 g
- Fat
- (56%)
- 6 g
- Carbohydrates
- (9%)
- 3 g
- of which sugar
- 1 g
- Fiber
- 1 g
- Sodium
- 306 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 549 kcal goes into the pot and 594 g of ingredients comes out as about 560 g of food: 98 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.