Mexican Scrambled Eggs -- Huevos a la Mexicana

These Mexican Scrambled Eggs are perfect for weekend mornings: well-balanced, super easy to make, and they have real kick!

📝 Ingredients

• 1 Roma tomato
• 1/8 onion
• 1 jalapeno
• 4-6 sprigs cilantro
• 5 eggs
• refried beans ((optional))
• corn tortillas ((optional))
• 1/4 teaspoon salt
• freshly cracked black pepper
• 1-2 tablespoons oil
• 1 tablespoon butter (optional)

👨‍🍳 Instructions

1. 1Finely chop 1 jalapeno and 1/8 of an onion.
2. 2Rinse and finely chop 4-6 sprigs of cilantro.
3. 3Roughly cut out the seeds of the tomato and discard. Finely chop the tomato, season with a pinch of salt, and let it drain on a paper towel.
4. 4Whisk 5 eggs together.
5. 5Lightly saute the onion and jalapeno in a dollop of oil (and some butter if you want.)
6. 6Add the eggs and season with 1/4 teaspoon salt and freshly cracked pepper. Cook on medium-low heat, turning frequently.
7. 7Just before the eggs are done cooking add the tomatoes and cilantro. Mix well and cook for an additional minute.
8. 8Taste for seasoning and add more salt if necessary (I usually do).
9. 9Serve immediately.