Mexican Scrambled Eggs

Huevos Revueltos ala Mexicana

Eggs scrambled with onion, tomato, and chiles are ubiquitous all over Mexico. Black beans, or some other variety, and a few crisp tortilla wedges are usually served with the eggs.

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Ingredients

Makes 2 servings

▢ 1 tablespoon unsalted butter or vegetable oil
▢ ¼ medium white onion finely chopped
▢ 4 large eggs beaten
▢ 1 small tomato seeded and finely chopped
▢ 1 serrano chile minced with seeds
▢ 1 tablespoon chopped fresh cilantro
▢ ¼ teaspoon salt or to taste

Instructions

Heat the butter or oil in a medium nonstick skillet over medium heat.
Sauté the onion, stirring, about 30 seconds.
Add the beaten eggs, and cook, stirring to scramble, until almost set, but still moist, about 1 minute.
Quickly, add the tomato, serrano chile, cilantro, and salt.
Cook, stirring slowly, until the eggs are set and the fresh ingredients are heated through, about 1 minute.

Notes & Wine Advice

Serve at once.

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Course; Breakfast / Eggs

Cuisine; Mexican