There are a great many egg dishes to enjoy from Mexico. Each region seems to have created its own specialty. As part of the Big Mexican Breakfast, or for a quick lunch, these are dishes you’ll make again and again!

From the north of Mexico comes,
Huevos Rancheros

Per person:
2 eggs
2 corn tortillas
1 oz. Monterey Jack or other mild, white cheese, grated
2 slices avocado (optional)
cooked tomato salsa *see linnk below to my article on Salsa! for the recipe)

Fry the eggs in lard or oil to your desired degree of doneness. Carefully remove eggs and keep warm. Heat a little oil in the skillet and fry the corn tortillas until soft. Drain on paper towels. Place 2 tortillas per plate and top with fried eggs. Spoon the heated Cooked Tomato Salsa over them. Top with grated cheese and avocado slices.


Huevos Revueltos – Mexican Scrambled Eggs

This dish really uses whatever you have on hand but the basic ingredients are finely chopped onions, green peppers, and tomatoes. Saute in oil and add 2 beaten eggs per peron. Season to taste. Scramble and serve!


Here in Yucatan, a dish from Motul (the market town where I shop), is called
Huevos Motulenos
Serves 4

8 corn tortillas
1/4 cup canola oil (approximately)
2 teaspoons butter
1 cup diced ham
2 cups cooked black beans - pureed
1 cup green peas - thawed if frozen
8 large eggs
1/2 cup shredded mild, white cheese, such as Monterey Jack
Preheat oven to 200 degrees F. Heat oil in a frying pan and fry each tortila until soft and crisp at the edges. Put in preheated oven to keep warm. Drain oil from frying pan and melt the butter. Add the diced ham and cook until partially browned. Tranfer to a bowl and cover. In the same pan, reduce heat and add the beans. Stirring often, cook until warmed through. On a griddle, or another skillet, fry eggs either sunny-side-up or over-easy, to your taste. Remove tortillas from oven and increase oven temperature to 350 degrees F. Place the tortillas on a baking sheet, and layer black beans, 1 fried egg, ham and peas; and top with grated cheese. Return baking sheet to oven and cook until cheese begins to melt - about 5 minutes. Serve with, you guessed it!, salsa and fried plantains. ( See the link below to my article on Bananas for a recipe for fried plantains.)


With a can of salsa verde, this dish is the easiest!
Huevos en Chile Verde
Serves 2

1 can chile verde sauce
salt to taste
4 eggs

Heat the sauce in a skillet, and break the eggs into the sauce. Cover and reduce to a simmer, until eggs are set, about 5 minutes. Serve immediately.

Or: Homemade Salsa Verde

2 jalapeno chilies
6 tomatillos, husked, or 6 canned tomatillos, drained
2 Tbsp. Oil
Salt to taste

Seed and devein the chilies. If using fresh tomatillos, boil them, along with the chilies in salted water until tender, about 10 minutes. Drain. (If you are using canned tomatillos, just cook the chilies.) Blend the tomatillos and chilies in a blender or food processor. Add water if needed to make a sauce-like consistency. Heat oil in a skillet and cook the sauce for a few minutes. Season to taste.

Also, check out the link below to my article on Chilaquiles - there's a great skillet recipe using eggs.