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A plate of Mexican Eggs served with refried beans, crumbled cheese, jalapeños, and mini tortillas.

Mexican Eggs

This recipe for Mexican Eggs offers a flavorful and protein-rich breakfast option inspired by Mexican cuisine. It's a quick and satisfying meal that can be enjoyed as part of a ketogenic lifestyle.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Eggs
  • 1 tablespoon vegetable oil or other neutral oil, lard, olive oil, bacon drippings, or oil with butter
  • 1/3 cup white onion chopped
  • 1 Serrano pepper finely diced, seeds and veins removed for less spice
  • 2 Plum tomato diced (about ½ cup), ripe Roma tomatoes are best
  • 4 eggs cracked and placed in a bowl, or can be cooked directly in the pan
  • to taste Salt add toward the end
To Serve
  • 1 cup refried beans black or pinto
  • tortilla chips
  • queso fresco crumbled
  • 4 corn tortillas warm

Equipment

  • non-stick frying pan
  • Bowl

Method
 

  1. Chop the onion and dice the serrano pepper and tomatoes. If your tomatoes release too much liquid, cook them a bit longer before adding eggs.
  2. Heat the oil in a non-stick frying pan over medium-high heat. Add the chopped white onions and cook for about 1 minute.
  3. Add the diced serrano peppers and plum tomatoes. Cook for about 2 minutes, being careful not to overcook the vegetables.
  4. Lightly beat the eggs in a bowl (optional). Pour the eggs over the vegetables in the pan. Season with salt.
  5. Let the eggs cook for about 2 minutes without stirring too much. Gently fold the vegetables into the eggs. Cook for about 2 more minutes until the eggs are set, with large curds.
  6. Remove the eggs from the heat when they are still slightly soft, as they will continue to cook from residual heat.
  7. Serve immediately with refried beans, warm corn tortillas, and crumbled queso fresco.

Notes

Use fresh eggs and ripe tomatoes for the best flavor. White onion is traditional, but yellow, red, or green onions can be used. Serrano peppers provide heat; jalapeños are milder. Remove seeds and veins for less spice, or add extra raw slices for more heat. Any available pepper can be substituted. Add salt toward the end of cooking. Various oils, lard, or bacon drippings can be used for cooking. For a soft, fluffy texture, avoid overmixing the eggs.

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