Taste of Texas

Machaca con huevos

In honor of Cinco de Mayo, why not whip up a traditional Mexican breakfast that’s easy and muy delicioso?

Machaca con huevos, a combination of carne seca, scrambled eggs and peppers, takes only minutes and pairs perfectly with refried beans and warm tortillas. It can be eaten as a taco or burrito.

Hailing from Nuevo León in Northern Mexico, this dish quickly crossed the border into South Texas. If you’re unfamiliar with machaca or carne seca, it’s a spiced beef or pork that has been pounded, dried and shredded and doesn’t require refrigeration. Similar to jerky, it’s typically salty and eaten as a snack or rehydrated and used in dishes like this. It can be found in most Mexican grocery stores as well as H-E-B.


2 teaspoons olive oil

½ cup white onion, chopped

2 garlic cloves, minced

2 jalapeño or serrano peppers, diced

2 medium tomatoes, chopped

1 tablespoon cilantro, chopped

½ cup carne seca

¼-½ cup water

4 large eggs

6 flour tortillas (preferably homemade)

Heat oil in a skillet at medium high. Add onion and peppers, cooking until onions begin to brown. Add garlic and cook until fragrant, about 30 seconds. Add carne seca and water. Cook until water is mostly absorbed.

Make a well and pour lightly beaten eggs into the well, folding the meat mixture into the eggs until cooked but not dry. Stir in tomatoes and cilantro, season with salt and pepper. Go easy on the salt because the meat already is salted. Serve with beans, cheese, any taco topping you like and warm tortillas. 

Phil Newton is a Galveston baker/cook. He’s the owner/operator of Stiglich Corner with partner Cindy Roberts.

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