Mexican Scrambled Eggs

Eggs scrambled with tomato, onion and serrano chile. The quickest, most practical and delicious dinner in Mexican cooking.

Ingredients

• 8 pieces eggs
• 4 pieces Saladet tomatoes
• 1 piece white onion
• 1 pieces serrano chiles
• 1 tablespoons neutral vegetable oil
• salt, al gusto
• freshly ground black pepper, al gusto
• fresh cilantro (optional), al gusto

Directions

1. Finely chop the Saladet tomatoes, white onion, and serrano chiles (seeded if you prefer less heat). Chop cilantro if using.
2. Heat vegetable oil in a skillet over medium heat. Sauté the onion until it's translucent.
3. Add the serrano chiles and cook for 1 minute. Stir in the chopped tomatoes, salt, and pepper. Cook until the tomatoes soften and release their juices (about 5-7 minutes).
4. Lightly beat the 12 eggs in a bowl. Pour over the vegetable mixture in the skillet over low heat.
5. Cook, moving gently with a spatula, until the eggs are set but still moist. Do not overcook.
6. Stir in the chopped cilantro at the end, if desired. Serve hot.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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