Description
Mexican Eggs is a quick, flavorful breakfast dish combining fluffy scrambled eggs with fresh tomatoes, onions, bell peppers, garlic, and chili spices. Ready in under 15 minutes, it offers a nutrient-packed, versatile meal perfect for busy mornings or weekend feasts, with options to customize for spice, cheese, vegetarian, or vegan preferences.
Ingredients
Scale
Main Ingredients
- 4 large eggs
- 1 cup fresh diced tomatoes
- 1/2 cup diced onion
- 1/2 cup diced bell peppers (any color)
- 2 cloves garlic, minced
- 2 tablespoons fresh cilantro, chopped
- 1/2 teaspoon chili powder or 1/4 teaspoon chipotle powder
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil or butter
Optional Variations & Toppings
- Jalapeños or hot sauce (for added heat)
- Shredded cheddar cheese or crumbled queso fresco
- Black beans or sautéed mushrooms (vegetarian boost)
- Tofu scramble seasoned with Mexican spices (vegan alternative)
- Avocado slices or guacamole
- Sour cream or crema (for garnish)
- Warm corn or flour tortillas (for serving)
Instructions
- Prep Your Vegetables: Finely dice the tomatoes, onions, and bell peppers. Mince the garlic and roughly chop the cilantro. This ensures even cooking and adds vibrant texture and flavor.
- Sauté the Veggies: Heat olive oil or butter in a skillet over medium heat. Add onions and bell peppers, cooking until softened for about 4-5 minutes. Stir in the garlic and cook for 1 minute until fragrant. Add the tomatoes and cook until they start to break down and release their juices.
- Season the Mixture: Sprinkle chili powder, salt, and black pepper over the vegetables. Stir well to combine and let the spices bloom, enhancing the dish’s deep, smoky undertones.
- Add the Eggs: Lightly beat the eggs and pour them over the sautéed vegetables. Let them sit for a moment before gently stirring. Scramble slowly over medium-low heat, folding carefully, until the eggs are cooked through but remain moist and fluffy.
- Finish with Fresh Cilantro: Remove the skillet from heat and sprinkle freshly chopped cilantro on top. This brightens the dish with herbal freshness and completes the flavor profile.
Notes
- Use fresh vegetables and herbs for the best flavor.
- Cook eggs on medium-low heat to avoid a rubbery texture and maintain fluffiness.
- Toast chili powder briefly in the pan before adding veggies for deeper flavor if desired.
- Adjust chili powder or pepper to match your preferred spice level.
- A non-stick skillet helps achieve tender, soft scrambled eggs without sticking.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a skillet with a splash of water or milk to keep eggs creamy.
- Avoid freezing as scrambled eggs change texture when frozen.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 370 mg
Keywords: Mexican eggs, scrambled eggs, quick breakfast, savory breakfast, Mexican cuisine, easy breakfast, vegetarian breakfast, gluten free breakfast