Huevos a la Mexicana
4 large eggs
1 tablespoon olive or vegetable oil
1 cup white onion, small diced
½ clove garlic, minced
2 tablespoons jalapeno, seeded, minced
2 plum tomatoes, small diced
cilantro, chopped
Warm the oil over medium-low heat, add the onion, garlic and jalapeno; cook stirring for 1 minute. Add the tomatoes, cook stirring until everything is nice and soft and the onions are translucent, meanwhile whisk the eggs. Add the eggs, gently stir every once and a while until nice and soft scrambled. Season with salt and pepper and serve. Garnish with cilantro leaves.