Mexican Huevos a la Mexicana with Pico de Gallo
A vibrant, protein-packed breakfast featuring scrambled eggs cooked with tomatoes, onions, and chiles, topped with fresh pico de gallo. This classic Mexican dish is quick to make, bursting with flavor, and perfect for a healthy start to your day.
Ingredients
Ingredients
- 4 large eggs beaten
- 1 medium tomato diced
- 1/4 cup white onion finely chopped
- 1 small jalapeño seeded and minced
- 2 tbsp vegetable oil or avocado oil
- 1/4 tsp salt or to taste
- 1/4 tsp black pepper freshly ground
- 1 tbsp fresh cilantro chopped, for garnish
- 1/2 cup pico de gallo store-bought or homemade (see notes)
Notes
Storage: Refrigerate leftovers in an airtight container for up to 2 days; reheat gently in a skillet. Make-Ahead: Chop vegetables and make pico de gallo the night before. Variations: Add black beans or avocado for extra protein and creaminess. Serve with warm tortillas or whole-grain toast for a complete meal.