Ingredients
Equipment
Method
- Chop all of the vegetables into ½ inch pieces.
- Heat oil in a non-stick frying pan over medium-high heat.
- Add chopped white onions and cook for about a minute.
- Add the diced serrano peppers, followed by the plum tomatoes, and cook for about 2 minutes. Do not overcook the vegetables.
- Lightly beat the eggs. This step is optional; you can also pan scramble the eggs directly.
- Pour the eggs over the vegetables, season with salt, and let them cook for about 2 minutes. Gently fold the vegetables into the eggs.
- If scrambling the eggs in the pan, do not stir or overmix them too much. Aim for large curdles.
- Cook for about 2 more minutes until the eggs are set, and serve immediately.
- Serve with refried beans, warm tortillas, and tortilla chips.
Notes
Use fresh eggs for the best texture and flavor. Ripe Roma tomatoes are best for a rich taste. If your tomatoes release too much liquid, let them cook off before adding the eggs to avoid a watery scramble. White onion is traditional, but yellow or red onion works too. For a milder flavor, use green onions. Serrano chiles give more heat, while jalapeños are milder. If you prefer less spice, remove the seeds and veins. You can increase the number of peppers if you like your meal spicier. If you can't find fresh hot green chiles, use any other pepper available, like Anaheim or Fresno peppers. Add salt toward the end to prevent the tomatoes from releasing too much liquid early. You can use a little neutral oil like vegetable, canola, or avocado oil. Other options include lard, olive oil, bacon drippings, or a mixture of oil with a little butter. Remove the eggs from the heat when they are still slightly soft, as they will continue to cook from residual heat.