Breakfasts — By Ben on 15 September 2008
Huevos a la Mexicana


I have to confess that I don’t like plain scrambled eggs. When it comes to eating eggs, Mexican people get creative. No wonder we eat more eggs per capita than anybody else in the world. For breakfast scrambled eggs come with chorizo, beans, nopales, hot dogs, ham, a la mexicana, chicken, on sopes and just about anything you can mix them with. Sunny side up and over easy eggs also come in differnt forms, ahogados, rancheros, fried, etc. Less conventional ways to eat eggs are to boil them just enough to cook them without letting them harden and mix them with salt and lime juice, or add a couple of eggs to a morning milkshake, orange juice or bomba.

Since today is September 15th, the day when Independence celebrations begin, I wanted to start the day with some huevos a la mexicana while listening to some mariachi music to put me in a patriotic mood. I think I have mentioned before how much I love mariachi music. Although mariachi music is only one of many Mexican music genres, it is probably the most representative of Mexican music and folklore. It is not clear when and how this type of music was born, but a Mexican party without mariachi (and tequila, of course) is not a party. I am not going to lecture you about mariachi music (I’ll contain myself this time), but if you’d like to know more about it you can visit this site or this one.


Huevos a la Mexicana
Recipe type: Breakfast
Cuisine: Mexican
Serves: 3-4
  • •1 TBSP olive oil
  • •1/2 onion, chopped
  • •2 garlic cloves, minced
  • •1 TBSP cilantro, minced
  • •1 jalapeno, chopped
  • •4 roma tomatoes, diced
  • •4 large eggs
  • •1/4 cup heavy cream
  • •1 tsp oregano
  • •salt and pepper to taste
  1. In a large heavy skillet sautee onion and garlic cloves in olive oil.
  2. Add cilantro and jalapeno and stir constantly for 2-3 minutes. Add tomatoes and reduce heat to medium-low.
  3. In a separate bowl beat eggs, heavy cream, oregano, salt and pepper and add to the skillet.
  4. Stir constantly until eggs are cook. Turn heat off and let sit for 5 minutes before serving.
  5. Serve with beans and fresh corn tortillas and enjoy.

This is my entry for Elly’s event, Eat to the beat. I love this event because I get to talk about my favorite kinds of music. If only the event was held more often or we could submit multiple entries…[/donotprint]

¡Buen provecho!

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About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(26) Readers Comments

  1. I love stuff in my eggs! And if it’s stuff like this, I’m a happy girl! Looks fabulous, Ben!

  2. You can make me breakfast anytime. Now, are we having tequila with the eggs?

  3. Now that’s a great way to start the day! Never thought of adding jalapenos to my scrambled eggs but I like it.

  4. hi ben! i am going to try this recipe out this weekend! i know i haven’t made anything from you blog yet! I will let you know how it turns out!!!

  5. That looks like a nice breakfast!

  6. Pingback: wordpress | Huevos Rancheros

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