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Dice the onion into small, even pieces and transfer to a small bowl.

Dice the jalapeño into semi-fine pieces and transfer to a small bowl. If using, cut the serrano pepper in half lengthwise, remove the seeds, dice it, and add it to the bowl with the jalapeño.

Dice the tomatoes to your preferred fineness or coarseness and transfer to a small bowl.

Heat the bacon grease in a pan over medium-low heat. Add the diced onion and sauté until it begins to soften and become fragrant, about 3-4 minutes.

Add the diced jalapeño (and optional serrano) to the pan with the onion. Continue to sauté for another 2-3 minutes, until the onion starts to change color slightly.

Add the diced tomatoes to the pan. Sauté the mixture for 3-4 minutes, allowing the tomatoes to soften.

While the vegetables are sautéing, crack the eggs into a bowl. Season with OG Kitchen Seasoning (or salt, pepper, and garlic to taste). Whisk the eggs thoroughly.

Pour the seasoned, whisked eggs into the pan with the sautéed vegetables. Immediately begin stirring to mix the eggs with the vegetables and ensure even cooking.

Cook the eggs to your desired doneness, stirring occasionally. Once cooked, turn off the heat.

Place a lid on the pan and let the eggs rest for 2 minutes to finish cooking with residual heat and steam.

Remove the lid. Spoon the Huevos a la Mexicana onto plates. Serve alongside warm refried beans, a spoonful of salsa over the beans, and a sprinkle of crumbled queso fresco. Enjoy with warm flour or corn tortillas.


Dice the onion into small, even pieces and transfer to a small bowl.

Dice the jalapeño into semi-fine pieces and transfer to a small bowl. If using, cut the serrano pepper in half lengthwise, remove the seeds, dice it, and add it to the bowl with the jalapeño.

Dice the tomatoes to your preferred fineness or coarseness and transfer to a small bowl.

Heat the bacon grease in a pan over medium-low heat. Add the diced onion and sauté until it begins to soften and become fragrant, about 3-4 minutes.

Add the diced jalapeño (and optional serrano) to the pan with the onion. Continue to sauté for another 2-3 minutes, until the onion starts to change color slightly.

Add the diced tomatoes to the pan. Sauté the mixture for 3-4 minutes, allowing the tomatoes to soften.

While the vegetables are sautéing, crack the eggs into a bowl. Season with OG Kitchen Seasoning (or salt, pepper, and garlic to taste). Whisk the eggs thoroughly.

Pour the seasoned, whisked eggs into the pan with the sautéed vegetables. Immediately begin stirring to mix the eggs with the vegetables and ensure even cooking.

Cook the eggs to your desired doneness, stirring occasionally. Once cooked, turn off the heat.

Place a lid on the pan and let the eggs rest for 2 minutes to finish cooking with residual heat and steam.

Remove the lid. Spoon the Huevos a la Mexicana onto plates. Serve alongside warm refried beans, a spoonful of salsa over the beans, and a sprinkle of crumbled queso fresco. Enjoy with warm flour or corn tortillas.
