Huevos a la Mexicana


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.