this huevos a la Mexicana recipe includes chopped tomatoes, green chile serrano, onions, & cilantro to create a colorful palette & delicious plate.
(serves 4 & takes 20 minutes)
canola oil, for cooking
¼ large onion, diced
1 green chile serrano, diced
2 tomatoes, diced
6 large eggs
salt & pepper, to your liking
1. on a large skillet over medium heat, heat oil. add onion & cook until translucent. add chile & tomatoes, & sprinkle with salt & pepper. cover, & cook 5 minutes.
2. meanwhile, in a medium bowl, beat 6 eggs. sprinkle with salt & pepper.
3. pour eggs into the skillet & cook until scrambled eggs are soft & fluffy. add cilantro & serve.