Eggs a la Mexicana

Method6 steps

1. 1

   Step 1: Have the onion, jalapeño and tomatoes chopped before heating the skillet. Beat all eight eggs with the ½ teaspoon of salt in a bowl and set the mixture beside the stove.

   Uses 8 eggs · ½ tsp kosher or sea salt

2. 2

   Step 2: Heat all 4 tablespoons of corn oil in a skillet over medium heat. Add the ½ cup of chopped onion and stir often for about 4 minutes, until softened but not browned.

   Soften the onion · 4 minUses 4 tbsp corn oil · ½ cup chopped white onion

3. 3

   Step 3: Add the chopped jalapeño to the softened onion and cook, stirring, for about 1 minute.

   Cook the jalapeño · 1 minUses All the softened onion and its skillet oil · 1 jalapeño chile, finely chopped; seed for less heat if desired

4. 4

   Step 4: Stir in all the chopped tomatoes and cook for about 5 minutes, stirring often, until softened and the mixture is hot throughout.

   Cook the tomatoes · 5 minUses All the cooked onion-jalapeño mixture · ¾ lb ripe tomatoes, chopped

5. 5

   Step 5: Lower the heat to medium-low. Pour the beaten eggs and salt over the hot tomato mixture. Stir gently until the eggs are fully set with no liquid egg remaining, keeping the curds moist and taking the pan off the heat before they become dry.

   Uses All the hot tomato-onion-jalapeño mixture · All eight beaten eggs and their salt

6. 6

   Step 6: Divide the hot scrambled eggs among four portions and serve promptly with ready warm corn tortillas.

   Uses All the cooked scrambled eggs and vegetables · Ready warm corn tortillas for four portions