Description
This Mexican Scrambled Eggs recipe is a quick and flavorful breakfast option, combining fresh ingredients and authentic Mexican spices to create a vibrant, nutritious, and customizable dish. Perfect for any morning, it delivers a satisfying balance of heat, freshness, and comfort.
Ingredients
Scale
Main Ingredients
- 4 fresh eggs
- 1 medium tomato, diced
- 1 small onion, finely chopped
- 1 jalapeño or serrano pepper, finely chopped
- 2 cloves garlic, minced
- 2 tbsp fresh cilantro, chopped
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- Salt and pepper, to taste
- 1 tbsp olive oil or butter
Optional Toppings and Variations
- Crumbled queso fresco or shredded cheddar cheese
- Sautéed mushrooms, spinach, or zucchini
- Black beans or diced cooked chorizo
- Tofu scramble for vegan option
- Additional fresh herbs such as green onions
- Salsa roja and lime wedges for serving
Instructions
- Prepare Your Veggies: Finely chop the onion, garlic, tomatoes, jalapeño, and cilantro. Set aside to have all ingredients ready for cooking.
- Sauté the Aromatics: Heat olive oil or butter over medium heat in a skillet. Add chopped onions and jalapeños and cook for 3-4 minutes until softened and fragrant. Stir in minced garlic and cook for an additional 30 seconds without browning.
- Add Tomatoes and Spices: Add diced tomatoes along with ground cumin and chili powder to the skillet. Cook 2-3 minutes until the mixture becomes slightly saucy and the spices bloom.
- Beat and Pour the Eggs: In a bowl, whisk eggs lightly with a pinch of salt and pepper. Pour the eggs over the sautéed vegetables, letting them begin to set around the edges before gently stirring. Maintain medium-low heat for soft, creamy curds.
- Stir and Finish Cooking: Slowly stir the eggs to evenly combine with the veggies. Remove the skillet from heat once eggs are mostly set but slightly moist. Sprinkle chopped cilantro on top and give a gentle stir before serving.
Notes
- Use fresh eggs for creamier, more vibrant flavor.
- Remove eggs from heat when still slightly runny to avoid overcooking; they will finish cooking off the stove.
- Cook on medium-low heat to prevent browning and keep eggs creamy.
- Prep all ingredients before cooking for smooth workflow.
- Adjust the amount of peppers to control spice level according to taste preference.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 370mg
Keywords: Mexican scrambled eggs, spicy scrambled eggs, quick breakfast, authentic Mexican breakfast, healthy eggs recipe, easy brunch recipe