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A quintessential Mexican breakfast featuring fluffy scrambled eggs sautéed with a vibrant pico de gallo base of tomato, onion, and jalapeño. Named for its colors that mirror the Mexican flag, this dish is a quick, nutritious, and flavorful way to start your day.
For 4 servings
Prepare Ingredients
Sauté Aromatics
Cook Tomatoes
A quintessential Mexican breakfast featuring fluffy scrambled eggs sautéed with a vibrant pico de gallo base of tomato, onion, and jalapeño. Named for its colors that mirror the Mexican flag, this dish is a quick, nutritious, and flavorful way to start your day.
This mexican recipe takes 20 minutes to prepare and yields 4 servings. At 402.85 calories per serving with 17.36g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch.
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Scramble the Eggs
Garnish and Serve
For a heartier meal, add 1/2 cup of cooked chorizo, shredded chicken, or black beans along with the vegetables.
Sprinkle with crumbled queso fresco, cotija, or shredded Oaxaca cheese during the last minute of cooking or just before serving.
Use a serrano pepper instead of a jalapeño, leave some of the jalapeño seeds in, or serve with your favorite Mexican hot sauce.
Incorporate 1/2 cup of cooked, diced nopales (cactus paddles) with the tomatoes for a traditional and nutritious variation.
Eggs provide high-quality, complete protein, which is essential for muscle repair, immune function, and providing sustained energy to keep you full and focused.
The combination of tomatoes, onions, and jalapeños delivers a powerful dose of Vitamin C, lycopene, and other antioxidants that help combat inflammation and support cellular health.
The high protein content promotes satiety, helping to reduce overall calorie intake by keeping you feeling full and satisfied for longer.
A single serving of Huevos a la Mexicana, without tortillas or avocado, contains approximately 230-250 calories, making it a relatively light and healthy breakfast option.
Yes, it is a very healthy dish. It's packed with high-quality protein from the eggs, vitamins and antioxidants from the fresh vegetables, and healthy fats if you use avocado oil and serve with avocado.
To make it less spicy, ensure you remove all seeds and white membranes from the jalapeño. For more heat, use a spicier pepper like a serrano, or leave some of the jalapeño seeds in.
Eggs are best served fresh. While you can store leftovers in the refrigerator for up to 2 days, they will lose their fluffy texture upon reheating. It's recommended to chop the vegetables ahead of time to speed up the cooking process.
Traditionally, it's served with warm corn tortillas, refried beans (frijoles refritos), sliced avocado, and sometimes a sprinkle of queso fresco. A side of fresh fruit also complements it well.
Absolutely. While white onion is traditional, yellow onion will also work well. If you don't have Roma tomatoes, you can use other varieties, but be sure to remove the seeds and excess liquid to prevent watery eggs.
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