Mexican Scrambled Eggs with Tomato, Onion and Serrano

What you need

• 8 large eggs
• 2 tbsp neutral oil
• 100 g (3/4 cup) white onion, finely diced
• 2 serrano chiles, finely chopped; remove the seeds for less heat
• 300 g (3 medium) ripe tomatoes, finely diced
• 15 g (1/2 cup) fresh cilantro, leaves and tender stems, chopped
• salt, to taste
• 8 corn tortillas, for serving

Method

Restated from the original video

1. 1

   Dice the onion and tomatoes finely and chop the serranos and cilantro. Keep the cilantro apart.

2. 2

   Crack the eggs into a bowl, add a pinch of salt and beat them with a fork until the whites and yolks are just combined.

3. 3

   Heat the oil in a large skillet over medium heat. Add the onion and serranos and cook 2-3 min, stirring, until soft but not browned.

4. 4

   Add the tomatoes and a pinch of salt. Cook 4-5 min, stirring now and then, until the juices cook down and the mixture looks thick and jammy.

5. 5

   Lower the heat to medium-low and pour in the eggs. Leave them untouched for 15 seconds.

6. 6

   Push the eggs from the edges toward the center with a spatula, folding them into the tomato mixture. Keep folding for 2-3 min until they form soft, moist curds.

7. 7

   Take the pan off the heat while the eggs still look slightly glossy, since they keep cooking in the pan. Stir in half of the cilantro and add salt if needed.

8. 8

   Warm the tortillas in a dry skillet for 20 seconds per side.

9. 9

   Serve at once with the tortillas and the rest of the cilantro scattered on top.

Imported from avena.io. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.