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View Gallery Photo: James Oseland

4 tbsp. unsalted butter
1 small white onion, finely chopped
2 serrano chiles, stemmed, seeded, and
   finely chopped
2 cloves garlic, finely chopped
2 plum tomatoes, cored and chopped
8 eggs, beaten
1⁄2 cup chopped cilantro leaves
1⁄4 cup heavy cream
Kosher salt, to taste

1. Melt 3 tbsp. butter in a 12" nonstick skillet over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 10 minutes. Add chiles and garlic and cook, stirring frequently, until they begin to soften and brown lightly, about 3 minutes. Add remaining butter and tomatoes; cook, stirring occasionally, until tomatoes release their juices, about 6 minutes. Add eggs, 1⁄4 cup of the cilantro, cream, and kosher salt. Reduce heat to medium and slowly cook the eggs, stirring frequently with a wooden spoon, until soft curds form and the eggs just set, about 6 minutes.

2. Transfer eggs to a platter. Sprinkle remaining cilantro over eggs and serve hot, with toast.

SERVES 4

This article was first published in Saveur in Issue #114