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 onions and cook for about 1 minute.
- Add the diced Serrano peppers, then the plum tomatoes. Cook for about 2 minutes.
- Lightly beat the eggs in a bowl. This step is optional; you can also scramble them 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 when 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 for the best flavor. If tomatoes release too much liquid, cook it off before adding eggs. White onion is traditional, but yellow, red, or green onions can be used. Serrano peppers offer more heat than jalapeños; remove seeds and veins for less spice. You can use other peppers like Anaheim or Fresno if serranos or jalapeños are unavailable. Add salt towards the end of cooking. Various oils, lard, or bacon drippings can be used. Gently cook the eggs to avoid overmixing and achieve a soft, fluffy texture.