Huevos A La Mexicana (Mexican Style Eggs)

Huevos A La Mexicana

Serves 4 (with beans and tortillas)


  • 6 Large Eggs

  • Sea Salt, to taste

  • 3 Tbsp. Avocado Oil

  • 3 Jalapenos, veins and seeds removed, finely chopped

  • 3 Tbsp. White Onion, finely chopped

  • 1 C. Tomato, unpeeled and finely chopped

To Serve

  • Corn Tortillas

  • Refried Beans, optional

  • Sour Cream, optional


  1. In a large skillet add the oil over medium heat, follow by adding onions and jalapeños and sauté for 4-5 minutes, or until onions are translucent. Add the tomatoes and continue cooking for an additional 5 minutes, stirring occasionally.

  2. Break the 6 eggs in a bowl and stir eggs just to break them up slightly. Season with salt and add to the tomato mixture, stir and cook until eggs are set, 4-5 minutes. Serve with a dollop of sour cream, refried beans and corn tortillas. Enjoy!