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Categories:Viewed: 16 - Published at: 6 years ago
Ingredients
- 1 tablespoon canola oil
- 1 small white onion, finely chopped
- 2 to 3 serrano or jalapeno chilies, minced (more to taste, seeded if desired)
- 1 garlic clove, minced
- 3/4 pound tomatoes, cut into small dice, or 3/4 of a 14-ounce can, drained
- 3 to 4 tablespoons chopped cilantro
- Salt to taste
- 6 to 8 large eggs
Method
- Heat the oil over medium heat in a large, heavy nonstick skillet.
- Add the onion.
- Cook, stirring, for about three minutes until just tender.
- Turn the heat to medium-high, and add the chilies, garlic, tomatoes and half the cilantro.
- The mixture should sear in the pan.
- Cook, stirring often, until the tomatoes have cooked down and the mixture is lightly browned, five to eight minutes.
- Season to taste with salt, and turn the heat down to medium.
- The tomatoes should not be watery.
- Beat the eggs in a medium bowl, and add salt to taste and the remaining cilantro.
- Add to the pan and cook, stirring every few seconds to create large curds, until the eggs are scrambled.
- Taste, adjust seasoning and serve.
