Ingredients
Equipment
Method
- Chop all of the vegetables into ½ inch pieces.
- Heat the vegetable oil in a non-stick frying pan over medium-high heat.
- Add the chopped white onions and cook for about a minute.
- Add the diced serrano peppers, followed by the plum tomatoes, and 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, and let them cook for about 2 minutes. Gently fold the vegetables into the eggs.
- If scrambling the eggs in the pan, avoid stirring or overmixing them too much to create large curdles.
- Cook for about 2 more minutes until the eggs are set. Serve immediately with refried beans, warm tortillas, and tortilla chips.
Notes
Use fresh eggs for the best texture and flavor. Ripe Roma tomatoes are best for a rich taste. If your tomatoes release too much liquid, let them cook off before adding the eggs to avoid a watery scramble. White onion is traditional, but yellow or red onion works too. For a milder flavor, use green onions. Serrano chiles give more heat, while jalapeños are milder. If you prefer less spice, remove the seeds and veins. You can increase the number of peppers if you like your meal spicier. If you can't find fresh hot green chiles, use any other pepper available in your area. Add salt toward the end to prevent the tomatoes from releasing too much liquid early. You can use vegetable oil, canola oil, avocado oil, lard, olive oil, or bacon drippings. Remove the eggs from the heat when they are still slightly soft, as they will continue to cook from residual heat.