Mexican-Style Eggs

Ingredients

• 4 große Eggs
• 2 mittelgroße Tomatoes
• 1 kleine Onion
• 1-2 Serrano chilies
• 1 EL Vegetable oil
• 1/4 TL Salt
• Eine Prise Black pepper
• 4 Corn or flour tortillas
• 2 EL Fresh cilantro, chopped

Instructions

1. Finely dice the tomatoes, onion, and Serrano chilies. Be sure to remove the seeds and veins from the chilies if you prefer less heat.
2. Heat the vegetable oil in a medium skillet over medium heat. Add the diced onion and chilies and sauté for about 2-3 minutes, until the onion is softened and translucent.
3. Add the diced tomatoes and cook for another 3-5 minutes, until they start to break down and form a saucy consistency.
4. While the vegetables are cooking, whisk the eggs in a small bowl and season with salt and pepper.
5. Pour the beaten eggs into the skillet with the vegetables. Gently scramble the eggs as they set, until they reach your desired consistency.
6. Remove the skillet from the heat and stir in the fresh cilantro.
7. Serve the Huevos a la Mexicana immediately with warm tortillas. Optionally, offer additional fresh chilies or cilantro for garnish.

Nutrition