Mexican · PANTRYHOP RECIPE
Huevos a la mexicana
20 minutes · 2 servings · omnivore
A classic Mexican breakfast of eggs cooked with tomato, onion, and chile; this version keeps the heat mild.
Ingredients
Check you have the quantities below.
- 4 large eggs
- 1 medium tomato, diced
- 1/4 small white onion, finely chopped
- 1 teaspoon jalapeño, minced
- 1 tablespoon neutral oil
- 1/4 teaspoon salt
- 1 pinch black pepper
Let’s make it
- Heat the oil in a skillet over medium heat for 1 minute.
- Cook the onion and jalapeño for 2 minutes, then add the tomato and salt and cook 2 minutes more.
- Beat the eggs with black pepper, pour into the pan, and stir gently.
- Cook until the eggs are fully set, 3–4 minutes, then serve immediately.
For children, skip the jalapeño or use just a tiny amount and serve with warm tortillas.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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