Huevos a la Mexicana

Ingredients

• eggs4 large (about 200 g)
• Roma tomatoes2 small (150 g), finely diced
• white onion1/2 medium (60 g), finely diced
• serrano or green chilli1 (about 15 g), deseeded and finely diced
• vegetable oil1 tbsp (15 ml)
• saltto taste
• fresh coriander (cilantro)2 tbsp (8 g), roughly chopped

Method

1. 1

   Beat the 4 eggs in a bowl with a pinch of salt until the yolks and whites are fully combined but not frothy.

2. 2

   Heat the oil in a medium frying pan over medium heat. Add the onion and cook, stirring, until soft and translucent, about 3 minutes.

3. 3

   Add the green chilli and stir for 30 seconds, until the chilli smells fragrant and loses its raw edge.

4. 4

   Add the tomato, season lightly with salt, and cook, stirring occasionally, until the pieces soften and the pan looks nearly dry, 3 to 4 minutes.

5. 5

   Reduce to medium-low heat. Pour in the beaten eggs. Fold gently with a spatula from the edges inward until the eggs still look slightly wet and glossy, 2 to 3 minutes.

6. 6

   Remove from heat immediately, scatter the coriander over the top, and serve at once.