Huevos a la Mexicana (Mexican Scrambled Eggs)
Ingredients
- 6 large eggs
- 1 tablespoon neutral oil
- ½ small white onion finely diced
- 1 serrano chile finely diced
- 2 medium Roma tomatoes diced
- ½ teaspoon fine salt divided, or to taste
- ⅛ teaspoon black pepper
- 1 tablespoon chopped cilantro optional
Instructions
- Whisk the eggs with half the salt and the black pepper in a bowl.
- Heat oil in a skillet over medium heat. Add onion and serrano and cook, stirring, until softened, about 3 minutes.
- Add tomatoes and remaining salt. Cook for 3 to 4 minutes, until softened and some juices evaporate.
- Reduce heat to medium-low. Pour in eggs and gently stir, scraping the pan, until the eggs are fully set, about 2 to 4 minutes.
- Sprinkle with cilantro if using and serve promptly with warm tortillas.