Ingredients
Equipment
Method
- Chop the onion and dice the serrano pepper and tomatoes. If your tomatoes release too much liquid, let them cook off before adding the eggs.
- Heat the oil in a non-stick frying pan over medium-high heat. Add the chopped onion and cook for about 1 minute.
- Add the diced serrano pepper and tomatoes. Cook for about 2 minutes. You do not want to overcook the vegetables.
- While the vegetables cook, lightly beat the eggs in a bowl. This step is optional; you can also scramble the eggs directly in the pan.
- Pour the eggs over the vegetables. Season with salt. Let the eggs cook for about 2 minutes, then gently fold the vegetables into the eggs. If scrambling in the pan, avoid overmixing to create large curds.
- Cook for about 2 more minutes until the eggs are set. Remove from heat when slightly soft, as they will continue to cook from residual heat.
- Serve immediately with refried beans, warm tortillas, tortilla chips, and crumbled queso fresco.
Notes
Use fresh eggs and ripe Roma tomatoes for the best flavor. White onion is traditional, but yellow, red, or green onions can be used. Serrano peppers provide heat; jalapeños are milder. Remove seeds and veins for less spice, or add extra raw slices at the end. If fresh chiles are unavailable, use other peppers like Anaheim or Fresno. Add salt towards the end of cooking to prevent tomatoes from releasing excess liquid. You can use various cooking fats like vegetable oil, lard, olive oil, bacon drippings, or a mix of oil and butter. For a soft, fluffy texture, avoid overmixing the eggs.