Ingredients
Equipment
Method
- Chop all vegetables into 1/2 inch pieces.
- Heat oil in a non-stick frying pan over medium-high heat.
- Add chopped white onions and cook for about one minute.
- Add the diced serrano peppers, then add the plum tomatoes. Cook for about 2 minutes. Do not overcook the vegetables.
- Lightly beat the eggs in a separate bowl. This step is optional.
- Pour the eggs over the vegetables, season with salt, and let them cook for about 2 minutes. Gently fold the vegetables into the eggs.
- If you scramble the egg in the pan, do not stir or overmix them too much. The eggs should have large curds.
- Cook for about 2 more minutes until the eggs are set, and serve immediately.
- Serve with refried beans, warm tortillas, and tortilla chips topped with queso fresco.
Notes
Use fresh eggs for the best texture and flavor. Ripe Roma tomatoes work well for a rich taste. If your tomatoes release too much liquid, cook it off before adding the eggs to prevent a watery scramble. White onion is traditional, but yellow or red onion works. For less spice, remove seeds and veins from the peppers. You can add extra raw slices of Serrano pepper at the end if you like more heat. Use a neutral oil like vegetable, canola, or avocado oil, or use lard or bacon drippings. Remove the eggs from the heat when they are slightly soft, as they will continue to cook from residual heat.