Mexican Scrambled Eggs
Photography by Matt Taylor-Gross

This quick breakfast dish is made a la Mexicana with red tomatoes, white onions, and green jalapeños, ingredients that mirror the colors of the Mexican flag.

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Yield: serves 4-6


  • 3 tbsp. canola oil
  • 1 small white onion, finely chopped
  • 1 jalapeño, stemmed, seeded, and finely chopped
  • 1 plum tomato, cored, seeded, and finely chopped
  • 2 tbsp. thinly sliced cilantro leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 8 eggs, lightly beaten


  1. Heat oil in a 12-inch skillet over medium-high heat. Add onion, jalapeño, and tomato, season with salt and pepper, and cook, stirring, until soft, about 6 minutes.
  2. Add cilantro and eggs, and cook, folding eggs over in large curds occasionally, until cooked through, about 4 minutes.

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