Ingredients
Equipment
Method
- Chop the onion, Serrano pepper, and tomatoes.
- Heat the vegetable oil in a non-stick frying pan over medium-high heat.
- Add the chopped white onion and cook for about 1 minute.
- Add the diced Serrano pepper and plum tomatoes. Cook for about 2 minutes, until vegetables are slightly softened.
- Lightly beat the eggs in a bowl. Season with salt.
- Pour the eggs over the vegetables in the pan. Cook for about 2 minutes, then gently fold the vegetables into the eggs. Cook for about 2 more minutes until the eggs are set.
- Serve immediately with refried beans, tortilla chips, crumbled queso fresco, and warm corn tortillas.
Notes
Use ripe tomatoes. If they release too much liquid, let it cook off before adding eggs. White onion is traditional, but yellow, red, or green onions can be used. Serrano peppers provide heat; jalapeños are milder. Remove seeds and veins for less spice. You can add extra raw Serrano slices at the end if you like it spicier. Any neutral oil, lard, olive oil, or bacon drippings can be used. Add salt toward the end of cooking. Do not overmix the eggs; aim for large curds for a fluffy texture. Remove eggs from heat when slightly soft, as they will continue to cook.