Ingredients
Equipment
Method
- Chop the onion, Serrano pepper, and tomatoes into ½ inch pieces.
- 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, then the diced plum tomatoes. Cook for about 2 minutes until the vegetables are slightly softened.
- Lightly beat the eggs in a bowl. Pour the eggs over the vegetables in the pan.
- Season with salt. Let the eggs cook for about 2 minutes without stirring, then gently fold the vegetables into the eggs.
- Cook for about 2 more minutes until the eggs are set, with large curds. Serve immediately.
- Serve with refried beans, warm corn tortillas, and crumbled queso fresco.
Notes
Use ripe Roma tomatoes for best flavor. If your tomatoes release a lot of liquid, let it cook off before adding the eggs. White onion is traditional, but yellow or red onion can be used. For a milder flavor, use green onions. Serrano peppers provide heat; jalapeños are milder. Remove seeds and veins for less spice, or add extra raw slices for more heat. If fresh chiles are unavailable, use other peppers like Anaheim or Fresno. Add salt towards the end of cooking. You can use vegetable oil, lard, olive oil, bacon drippings, or a mix of oil and butter.