Mexicana Huevos

For 2 people:

Ingredients:

• 4 eggs
• 1 small red tomato (or half a biggger one) chopped (in cubes)
• 1/4 white onion (finely chopped)
• 1 or 2 chopped serrano peppers (serrano pepper is a hotter kind of pepper, you can use jalapeno or even green bell pepper if you want to avoid the heat, but serrano is the traditional pepper to use)
• 2 tbsp vegetable oil
• Salt to taste

Directions:

Add the oil to a pan, wait for the oil to warm up so you can sautee the vegetables, stir in the peppers and onions, sautee (season with salt). Once the onion is clear add the chopped tomato and fry a little bit longer (about 2 more minutes, until the tomato releases some of its juices), add the eggs and season with salt again, scramble the eggs and keep the eggs moving until they are cooked the way you like them.

I do not like eggs that are way too cooked (they shouldn't be dry, plus remember, the tomatoes will make it seem like the eggs are still too moist, but it's not the egg itself, it's the juice of the tomato)

Serve with refried beans, sliced avocado with salt (optional of course) and corn tortillas.

Provecho!

Paloma.