Huevos a la Mexicana
Steps
- Heat 1 tablespoon of vegetable oil in a nonstick skillet over medium-high heat. Add ⅓ cup of chopped white onion and cook for 1 minute.
- Add 1 serrano pepper, finely diced, and 2 plum tomatoes, diced. Cook for 2 minutes, letting excess tomato liquid evaporate.
- Lightly beat 4 eggs and pour over the vegetables. Cook for 2 minutes, then gently fold into large curds.
- Season with salt and cook for about 2 minutes more, until set. Serve immediately.
