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Mexican-Style Eggs

A vibrant and flavorful breakfast dish that combines eggs with fresh vegetables and spices, perfect for any morning.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large eggs Fresh eggs for better flavor.
  • 1 tablespoon olive oil For sautéing vegetables.
  • 1/4 cup diced onions Adds sweetness.
  • 1/4 cup diced bell peppers Red, green, or yellow.
  • 1/2 cup diced tomatoes Fresh for optimal taste.
  • 1 unit jalapeño pepper, seeded and chopped Optional, adjust for heat preference.
  • 1 teaspoon cumin For a warm, earthy flavor.
  • 1/2 teaspoon chili powder Add more for extra heat.
  • Salt and pepper to taste For seasoning.
Garnish and Serving
  • Fresh cilantro For garnish.
  • Avocado slices Optional for serving.
  • Tortillas For serving alongside the eggs.

Method
 

Preparation
  1. Chop the onions, bell peppers, tomatoes, and jalapeño peppers if using.
Cooking
  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the onions and bell peppers to the skillet. Cook for about 3-4 minutes, stirring occasionally, until they soften.
  3. Stir in the chopped tomatoes and jalapeño peppers. Allow them to cook for another 2-3 minutes.
  4. In a bowl, crack the eggs and add cumin, chili powder, salt, and pepper. Whisk until well combined.
  5. Pour the egg mixture into the skillet. Let sit for about 1 minute without stirring.
  6. Gently stir the eggs to scramble them with the vegetables. Cook until just set but still soft, about 2-3 minutes.
  7. Remove the skillet from heat.
  8. Serve hot, garnished with fresh cilantro and avocado slices if desired.

Notes

You can serve Mexican-style eggs with warmed tortillas, refried beans, salsas, or fresh cheese. Leftovers can be stored in an airtight container for up to 2 days.