QiMeal
Huevos a la Mexicana
Huevos a la Mexicana · ready in 14 min · 4 servings · 170 kcal per serving · very easy · 7 ingredients
Soft scrambled eggs cooked with juicy tomatoes and gently sautéed onion, finished with butter for a rich, comforting Mexican classic that is simple, savory, and deeply satisfying.
- Prep
- 5 min
- Cook
- 9 min
- Total
- 14 min
- Serves
- 4
- kcal
- 170
- Difficulty
- very easy
Ingredients · 4 servings
- 200 gEggs
- 240 gTomatoes
- 100 gOnion
- 40 gButter
- 4 gSalt
- 15 mlCooking oil
- 2Jalapeño peppers
Equipment
stovetop, chef knife, cutting board, deep skillet, plates, serving spoon, skillet, spatula, wooden spoon
Instructions
- Prep and sauté
Prep the tomatoes, onion, and jalapeño peppers, then melt butter with oil in a deep skillet over medium heat and sauté onion and peppers until translucent. · 4 min
What to look for: onion looks translucent and fragrant
- Cook eggs
Add the chopped tomatoes and eggs to the skillet, stirring constantly over medium heat until soft curds form and the eggs are just set. · 5 min
When it is done: eggs show no visible liquid and reach 71°C internally
- Season and serve
Season with salt, gently fold to combine, then plate the huevos a la mexicana and serve immediately. · 1 min
What to look for: Evenly seasoned and glossy
Nutrition (per serving)
| kcal | 170 |
|---|---|
| Protein | 9 g |
| Carbohydrates | 4 g |
| of which sugars | 3 g |
| Fat | 13 g |
| of which saturated | 6 g |
| Fibre | 1 g |
| Sodium | 280 mg |
Nutri-ScoreB
Allergens
Contains: eggs, milk
Storage and reheating
- Fridge: up to 2 days
- Freezer: not recommended
Ingredient substitutions
Eggs
- Liquid egg substitute: Use unsweetened egg substitute for similar scrambling texture
- Tofu scramble: Crumble and season tofu well before cooking
Tomatoes
- Canned diced tomatoes: Drain before using to avoid excess moisture
- Roasted red peppers: Adds sweetness and depth
Onion
- Shallots: Milder and slightly sweeter
- Green onions: Lower FODMAP alternative
Butter
- Olive oil: Produces lighter mouthfeel
- Ghee: Adds nutty aroma
Salt
- Sea salt: Use fine grain for even seasoning
- Kosher salt: Larger crystals require slightly more
