Photo of Huevos mexicanos by WW

Huevos mexicanos

Total Time
19 min
5 min
14 min
This savory breakfast is a welcome start to the day and takes less than 20 minutes to make. When poaching eggs, reduce the heat to barely simmering—only a few bubbles should break the surface of the water. Crack the eggs one at a time into a measuring cup, lower the cup into the barely simmering water (this step is why a handle is key), and tip the egg into the water. Adding vinegar to the simmering water helps the eggs stay compact while they cook. Seeding the jalapeño helps to tone down the heat, but you can always omit it, if you like.


Plum tomato

4 medium, chopped

Uncooked onion

1 small, diced

Jalapeño pepper

1 medium, seeded and thinly sliced


2 Tbsp, chopped fresh

Fresh lime juice

1 Tbsp

Table salt

½ tsp

Distilled white vinegar

2 tsp


4 large egg(s)

Corn tortilla

4 tortilla(s), small, 6-inch each, (fat-free) warmed

Pepper Jack cheese

21¼ gm, shredded (4 tbsp)


½ item(s)


  1. To make salsa, stir together tomatoes, onion, jalapeño, cilantro, lime juice, and salt in medium bowl. Set aside.
  2. Fill large skillet halfway with water and bring to boil over high heat. Add vinegar and reduce heat so water simmers slowly. Crack eggs and slip in, one at time, waiting about 10 seconds before adding another egg. Poach just until set, 3–5 minutes. Using slotted spoon, transfer eggs to paper towel–lined plate to drain.
  3. Place 1 tortilla on each of 4 plates and top each with 1 tablespoon pepper Jack. Top each with 1 egg; top evenly with salsa. Serve at once with lime wedges.
  4. Serving size: 1 filled tortilla