Mexican, Mexican Scrambled Eggs Mexican Scrambled Eggs

Mexican Scrambled Eggs

Scrambled eggs finished dish
Mexican Scrambled Eggs ingredients
Mexican Scrambled Eggs finished dish
Scrambled eggs finished dish

Mexican Scrambled Eggs

Mexican scrambled eggs also known as Huevos a la Mexicana are all about bringing simple, fresh, and good-quality ingredients together and letting them shine. Mexican eggs are especially delicious when served with our warm Gran Luchito Refried Beans, Gran Luchito Soft Tacos and some Gran Luchito Crunchy Salsa Macha (to sprinkle) on the side. This is a lovely and easy Mexican breakfast recipe perfect for a weekend brunch with friends or family, an epic hangover cure or even a quick dinner during the week. The key to Mexican scrambled eggs or “Huevos a la Mexicana”, is to fry onion, chilli and tomatoes and combine them until the eggs are perfectly fluffy and creamy. How to make scrambled eggs? We'll let you in on a few tips to make the perfect scrambled eggs:
  • Add creme fraiche to your beaten eggs. Trust us on this! They will guarantee lovely and creamy scrambled eggs every time.
  • Try to use butter to cook the eggs, as it adds flavour and contributes to the creaminess! If you're vegetarian you can use olive oil.
  • Use a non-stick pan and a silicone spatula if you can, this will prevent your scrambled eggs from sticking to the bottom of your pan and the spatula will keep your trusty non-stick pan in good shape for the next Mexican egg batch.
  • Lastly, always cook over low heat and stir throughout. Remove them from the heat just before they are ready, to avoid them from overcooking.
For another super-indulgent Mexican breakfast, check out our Mexican Breakfast Recipes. In particular our authentic Huevos Rancheros recipe, and Breakfast Chilli!
Serves 3
Prep 10MINS
Cook 20MINS
Watch Video
Ingredients
  • 1 tablespoon olive oil
  • 3 spring onions, finely chopped
  • 1 green chilli, finely chopped
  • 1 cup of cherry tomatoes, sliced into quarters
  • Salt and freshly ground black pepper
  • 1 packet of Refried Beans
  • 5 free range eggs
  • 2 tblsp creme fraiche
  • 25g / 1 oz butter
  • 1 handful of coriander, finely chopped
  • 6 Soft Taco Wraps

  • Our Creamy Jalapeño Sauce to serve

KCAL: 154
FAT: 6.5g
Saturates: 2.2g
Carbs: 17.2g
Sugars: 1.3g
Fibre: 0.5g
Protein: 6.7g
Salt: 0.5g

Nutrition: PER SERVING

Method
  1. Heat up a frying pan over medium heat with olive oil. Add the spring onions and the green chilli, then fry gently for 2 to 3 minutes. Add the tomatoes and season with a pinch of salt and pepper, then cook for a further 3 to 4 minutes to let the tomatoes soften, and when ready set aside.
  2. Meanwhile, reheat the Refried Beans in a saucepan with a little bit of water over low heat.
  3. Then in a bowl whisk the eggs and the creme fraiche together with a pinch of salt. Heat a non-stick frying pan and add the butter. Once it melts, pour in the egg mixture and cook slowly over low heat. Stir with a silicone spatula until almost cooked but still soft and moist (remember they’ll continue to cook after you turn the heat off, so take it to just undercooked). Season with salt and pepper.
  4. Once your eggs are ready, add in the spring onion, chilli and tomato mixture and fold it into the scrambled eggs. Finish your eggs with freshly chopped coriander on top.
  5. Serve your Mexican scrambled eggs with a spoonful of warm Refried Beans and warm Soft Taco Wraps on the side, ready to be enjoyed. And drizzle Creamy Jalapeño Sauce ontop.

What you’ll need

Gran Luchito Soft Taco Wraps
View product

FAQ'S

Can I use a nonstick pan for preparing this recipe?
Yes, non-stick pan work best for cooking eggs and prevent them from sticking to the bottom of the pan.
What can I serve with Mexican scrambled eggs?
Mexican scrambled eggs can be served with refried beans, avocado, fresh fruit, warm tortillas or even atop a bed of lettuce.
If I don't have fresh tomatoes, can I use canned?
Yes, you can use canned tomatoes, just be sure to drain them well before adding them to the pan. Using fresh tomatoes is preferable, however, for maximum flavour.

Mexican Scrambled Eggs

Mexican scrambled eggs also known as Huevos a la Mexicana are all about bringing simple, fresh, and good-quality ingredients together and letting them shine. Mexican eggs are especially delicious when served with our warm Gran Luchito Refried Beans, Gran Luchito Soft Tacos and some Gran Luchito Crunchy Salsa Macha (to sprinkle) on the side. This is a lovely and easy Mexican breakfast recipe perfect for a weekend brunch with friends or family, an epic hangover cure or even a quick dinner during the week. The key to Mexican scrambled eggs or “Huevos a la Mexicana”, is to fry onion, chilli and tomatoes and combine them until the eggs are perfectly fluffy and creamy. How to make scrambled eggs? We'll let you in on a few tips to make the perfect scrambled eggs:
  • Add creme fraiche to your beaten eggs. Trust us on this! They will guarantee lovely and creamy scrambled eggs every time.
  • Try to use butter to cook the eggs, as it adds flavour and contributes to the creaminess! If you're vegetarian you can use olive oil.
  • Use a non-stick pan and a silicone spatula if you can, this will prevent your scrambled eggs from sticking to the bottom of your pan and the spatula will keep your trusty non-stick pan in good shape for the next Mexican egg batch.
  • Lastly, always cook over low heat and stir throughout. Remove them from the heat just before they are ready, to avoid them from overcooking.
For another super-indulgent Mexican breakfast, check out our Mexican Breakfast Recipes. In particular our authentic Huevos Rancheros recipe, and Breakfast Chilli!
Mexican Scrambled Eggs
Prep time 10MINS
Cook time 20MINS
Serves 3

Ingredients

  • 1 tablespoon olive oil
  • 3 spring onions, finely chopped
  • 1 green chilli, finely chopped
  • 1 cup of cherry tomatoes, sliced into quarters
  • Salt and freshly ground black pepper
  • 1 packet of Refried Beans
  • 5 free range eggs
  • 2 tblsp creme fraiche
  • 25g / 1 oz butter
  • 1 handful of coriander, finely chopped
  • 6 Soft Taco Wraps

  • Our Creamy Jalapeño Sauce to serve

How to make it

  1. Heat up a frying pan over medium heat with olive oil. Add the spring onions and the green chilli, then fry gently for 2 to 3 minutes. Add the tomatoes and season with a pinch of salt and pepper, then cook for a further 3 to 4 minutes to let the tomatoes soften, and when ready set aside.
  2. Meanwhile, reheat the Refried Beans in a saucepan with a little bit of water over low heat.
  3. Then in a bowl whisk the eggs and the creme fraiche together with a pinch of salt. Heat a non-stick frying pan and add the butter. Once it melts, pour in the egg mixture and cook slowly over low heat. Stir with a silicone spatula until almost cooked but still soft and moist (remember they’ll continue to cook after you turn the heat off, so take it to just undercooked). Season with salt and pepper.
  4. Once your eggs are ready, add in the spring onion, chilli and tomato mixture and fold it into the scrambled eggs. Finish your eggs with freshly chopped coriander on top.
  5. Serve your Mexican scrambled eggs with a spoonful of warm Refried Beans and warm Soft Taco Wraps on the side, ready to be enjoyed. And drizzle Creamy Jalapeño Sauce ontop.

What you’ll need

© 2012 - 2026 All Rights Reserved. Gran Luchito is a trading name of The Heirloom Sauce Company Ltd