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Mexican-Style Eggs

Start your day with a delicious, energizing breakfast

En español

Serves 4


  • 4–8  eggs
  • 8 corn tortillas
  • 1 tablespoon olive oil
  • 6 scallions, cut in thin slices
  • 2 pounds ripe tomatoes, skinless and seedless, diced small
  • 2 jalapeño peppers, seedless and deveined, diced small
  • 2 tablespoons canola oil
  • 1 ripe Hass avocado
  • Cilantro, finely chopped
  • Salt and pepper to taste



  1. Heat olive oil in a medium-size pan at low-medium heat. Sauté scallions for 30 seconds. Add tomatoes and jalapeños. Cook sauce uncovered for 5–7 minutes, stirring until thickened. Add salt and pepper to taste.

  2. In a large nonstick pan, heat canola oil. Crack eggs and place in pan without breaking yolks. Cover and cook at low-medium heat for 4–5 minutes, or until egg whites are cooked and yolks are still soft. Season with salt and pepper to taste.

  3. Warm tortillas on a griddle or in a pan until golden brown. Or warm them in a microwave oven at medium heat for 30 seconds, covered with a moist paper towel.

  4. Cut avocado in half. Remove pit, peel and purée.

  5. Put two tortillas on each dish and spread with avocado purée. Place one egg over each tortilla. Top with sauce and garnish with chopped cilantro.

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