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Mexican-Style Scrambled Eggs

A vibrant, flag-colored breakfast featuring fresh garden vegetables and fluffy eggs for a perfect morning start.

20 min Easy Mexicana 1 servings
Mexican-Style Scrambled Eggs

The story behind

I love how these eggs look on the plate; the red, white, and green are a celebration of flavor. This is the first recipe many people in Mexico learn because it's simple, honest, and tastes like home. It reminds me of slow mornings where the only rush is to get the tortillas warm. It's definitely a breakfast or brunch hero. I highly recommend enjoying them with a side of creamy refried beans and a hot cup of Mexican cinnamon coffee or a fresh orange juice to balance the serrano pepper's heat.

Instructions

  1. 1
    Heat a splash of oil in a pan and sauté the onion until translucent.
  2. 2
    Add the chili and tomato, cooking for about 2 minutes until the tomato is soft and juicy.
  3. 3
    Whisk the eggs with a pinch of salt and pour them into the pan over the sautéed veggies.
  4. 4
    Gently scramble until the eggs are cooked to your desired consistency.
  5. 5
    Serve immediately with a side of warm refried beans and top them with crunchy tortilla chips.

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