Huevos a la Mexicana (Mexican-Style Scrambled Eggs)
This quick breakfast dish is made a la Mexicana with red tomatoes, white onions, and green jalapeños, ingredients that mirror the colors of the Mexican flag.
Enlarge Image Credit: James OselandSERVES 4–6
INGREDIENTS3 tbsp. canola oil
1 small white onion, finely chopped
1 jalapeño, stemmed, seeded, and finely chopped
1 plum tomato, cored, seeded, and finely chopped
Kosher salt and freshly ground black pepper, to taste
2 tbsp. thinly sliced cilantro leaves
8 eggs, lightly beaten
INSTRUCTIONS1. Heat oil in a 12" skillet over medium-high heat. Add onion, jalapeño, and tomato, season with salt and pepper, and cook, stirring, until soft, about 6 minutes.
2. Add cilantro and eggs, and cook, folding eggs over in large curds occasionally, until cooked through, about 4 minutes.