Ingredients
- 1 tablespoon canola oil
- 1/2 cup sweet onion, finely chopped
- 2 to 3 serrano or jalapeno peppers, finely chopped
- 2 garlic cloves, minced
- 3/4 pound roma tomatatoes, diced
- 4 tablespoon cilantro, chopped
- Salt to taste
- 8 eggs, beaten
How to Make
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Step 1: Heat oil in a large skillet, medium high heat. Add onion, cook for about 3 minutes
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Step 2: Add Chillies, garlic, tomatoes and half the cilantro. Cook stirring often until the mixture is lightly browned and the tomatoes are no longer watery. About 5 - 8 minutes
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Step 3: Add beaten eggs to the pan and the remaining cilantro, cook letting the eggs settle a bit to create large curds when you stir. Season with salt, cook until the eggs are scrambled - serve and enjoy
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