Name: Pitaya Mexican Restaurants Huevos A La Mexicana Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 4 count large eggs; 1 count Roma (plum) tomato, medium; 0.25 count white or yellow onion, small; 1 count jalapeño pepper; 1 tbs vegetable oil or neutral oil; 0.5 tbs unsalted butter (optional, for finish); 0.5 tsp kosher salt; 0.125 tsp black pepper, freshly ground; 1 tbs fresh cilantro, chopped (optional garnish); 4 count warm corn or flour tortillas (for serving)

Method

Huevos a la Mexicana

1
Prep vegetables
Finely dice the tomato, removing excess seeds and juice if very wet. Finely dice the onion into small uniform pieces. Remove the jalapeño stem, slice it in half lengthwise, scrape out seeds for less heat if desired, then finely mince. Keep components separate on a plate.
2
Beat eggs
Crack the 4 large eggs into a bowl. Add 1/4 tsp of the kosher salt (reserve the rest for final seasoning) and the black pepper. Whisk with a fork or whisk until yolks and whites are fully combined and slightly frothy, about 20–30 seconds.
3
Cook aromatics
Place a nonstick or well-seasoned skillet over medium heat. Add 1 tablespoon vegetable oil and let it warm for 30 seconds. Add the diced onion and sauté, stirring, for 2 minutes until it becomes translucent. Add the minced jalapeño and cook together for another 30–45 seconds until fragrant (do not let it burn).
4
Add tomato
Add the diced tomato to the skillet. Cook, stirring occasionally, for 1.5–2 minutes until the tomato softens and releases some juices but still holds shape. If mixture becomes watery, continue cooking 30–60 seconds to reduce excess liquid — you want a mostly thickened vegetable base.
5
Combine eggs with vegetales
Reduce heat to medium-low. Pour the beaten eggs evenly over the tomato-onion-jalapeño mixture. Allow eggs to set at the edges for about 10–15 seconds, then using a spatula gently push the set edges toward the center, letting uncooked egg flow out to the pan. Continue gentle folding and stirring so curds remain soft and slightly moist. This should take about 1.5–2 minutes depending on heat.
6
Finish and season
When eggs are mostly set but still slightly glossy, remove from heat and stir in 1/2 tablespoon unsalted butter (optional) for a silkier texture. Taste and add remaining 1/4 teaspoon kosher salt if needed. Mix in half of the chopped cilantro if using; reserve the rest for garnish.
7
Serve
Transfer huevos a la Mexicana to warm plates. Sprinkle remaining chopped cilantro on top. Serve immediately with warm corn or flour tortillas (4 count) on the side to make tacos, or with refried beans and salsa as desired.

Huevos A La Mexicana Recipe

Ingredients