Ingredients
Equipment
Method
- Chop the onion, Serrano pepper, and tomatoes into ½ inch pieces.
- Heat the 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 tomatoes. Cook for about 2 minutes. Do not overcook the vegetables.
- Lightly beat the eggs in a bowl. This step is optional; you can also scramble the eggs directly in the pan.
- Pour the eggs over the vegetables. Season with salt. Let them cook for about 2 minutes, then gently fold the vegetables into the eggs. If scrambling in the pan, avoid overmixing to create large curds.
- Cook for about 2 more minutes until the eggs are set. Remove from heat while slightly soft, as they will continue to cook.
- Serve immediately with refried beans, warm tortillas, and crumbled queso fresco.
Notes
Use fresh eggs and ripe tomatoes. If tomatoes release too much liquid, cook it off before adding eggs. White onion is traditional, but yellow, red, or green onions work. 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 Anaheim or Fresno peppers. Add salt towards the end. Use your preferred cooking fat.