📝 About This Recipe
This iconic Mexican breakfast is named for the vibrant colors of the Mexican flag—green, white, and red—represented by fresh serrano chiles, onions, and vine-ripened tomatoes. It is a humble yet soul-warming dish found in every 'fonda' across Mexico, offering a perfect balance of heat, acidity, and protein. Simple to prepare but deeply satisfying, these eggs are the ultimate way to start your day with an authentic burst of traditional flavor.
🥗 Ingredients
The Base Aromatics
- 1/2 cup White Onion (finely diced)
- 1-2 pieces Serrano Chile (minced; remove seeds for less heat)
- 2 large Roma Tomatoes (seeded and finely diced)
- 1.5 tablespoons Vegetable Oil (or lard for a more traditional flavor)
The Eggs
- 6 pieces Large Eggs (farm fresh and at room temperature)
- 1/2 teaspoon Kosher Salt (or more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Whole Milk (optional, for extra fluffiness)
For Serving and Garnish
- 2 tablespoons Fresh Cilantro (roughly chopped)
- 1/4 cup Queso Fresco (crumbled)
- 4-6 pieces Corn Tortillas (warmed on a comal or skillet)
- 1 cup Refried Black Beans (heated through)
- 1 piece Avocado (sliced into wedges)
👨🍳 Instructions
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1
Begin by prepping all your vegetables; ensure the onion, tomatoes, and chiles are diced uniformly to ensure even cooking.
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2
In a medium bowl, crack the 6 eggs. Add the salt, pepper, and the optional tablespoon of milk.
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3
Whisk the eggs vigorously with a fork or whisk until the yolks and whites are fully combined and slightly frothy.
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4
Heat a large non-stick skillet over medium heat and add the vegetable oil or lard, swirling to coat the surface.
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5
Once the oil is shimmering, add the diced white onion. Sauté for 2-3 minutes until it becomes translucent and fragrant.
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6
Add the minced serrano chiles to the skillet. Cook for another 1 minute, allowing the heat of the pepper to infuse the oil.
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7
Stir in the diced tomatoes. Cook for 4-5 minutes, stirring occasionally, until the tomatoes soften and release their juices, creating a light 'sauce' in the pan.
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8
Reduce the heat to medium-low. This is crucial to ensure the eggs stay tender and don't brown too quickly.
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9
Pour the whisked egg mixture directly over the sautéed vegetables in the skillet.
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10
Let the eggs sit undisturbed for about 30 seconds until the edges just begin to set.
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11
Using a heat-resistant spatula, gently push the eggs from the edges toward the center, creating large, soft curds.
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12
Continue folding the eggs gently for 2-3 minutes. You want them to be just barely set and still look slightly moist, as they will continue to cook from residual heat.
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13
Remove the skillet from the heat immediately once the eggs are no longer liquid but still glistening.
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14
Taste and add an extra pinch of salt if necessary. Garnish with fresh cilantro and crumbled queso fresco while still in the pan.
💡 Chef's Tips
Use Roma tomatoes because they have less water content and more flesh, preventing the eggs from becoming soggy. For a milder version, swap the serrano chile for a jalapeño or remove the veins and seeds entirely. Don't overcook the eggs; pull them off the heat when they look about 90% done to maintain a creamy texture. If you want a smokier flavor, use a small amount of bacon drippings instead of vegetable oil. Always warm your tortillas right before serving to ensure they are pliable and fragrant.
🍽️ Serving Suggestions
Serve alongside a generous portion of warm refried black beans topped with a pinch of cheese. Pair with fresh corn tortillas to make breakfast tacos right at the table. Add a few slices of ripe avocado on the side for a creamy contrast to the spice. Enjoy with a hot cup of Café de Olla (spiced Mexican coffee) or fresh orange juice. Top with a spoonful of Salsa Verde if you desire an extra kick of acidity and heat.