Breakfast · 20 min · mexican

Huevos a la Mexicana

Weeknight-friendly Mexican cooking: Huevos a la Mexicana comes together in 20 minutes with eggs, tomatoes, and not much else. At 420 calories and 22g protein per serving, it fits easily into a high-protein day. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 8 Eggs
• 3 Tomatoes
• 1/2 White onion
• 1 Serrano
• 2 tbsp Butter
• 8 Corn tortillas
• 1/4 cup Cilantro

Steps

1. Sauté the onion and serrano in butter 3 minutes until soft.
2. Add the diced tomatoes and cook 5 minutes until they collapse into a chunky, red-white-green sofrito — the colors of the flag.
3. Pour in the beaten eggs and scramble softly over medium-low, folding until just set and creamy.
4. The eggs should be moist and studded with the vegetables, never dry.
5. Warm the tortillas.
6. Serve immediately with cilantro over the top. The fastest true Mexican breakfast there is.

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