For a traditional Mexican breakfast, serve these eggs with refried beans, warm corn tortillas, fresh fruit, hot chile salsa, and cafe con leche or hot chocolate.
serves 4
8 eggs salt to taste black pepper to taste 1/2 cup chopped cilantro leaves 1 tsp. olive oil 1 Tbs. butter 2 jalapeno chiles, trimmed and finely chopped 1 medium onion, chopped 1 cup chopped fresh tomatoes, drained
Beat the eggs with salt, pepper, and cilantro. Heat the oil and butter in a nonstick saute pan, add the jalapeno chiles and chopped onion, and stir and cook for about 5 minutes, just until the onion is translucent and soft. Add the drained tomatoes, stir them just until they are hot through, then add the eggs. Scramble the eggs over a medium-low flame until the eggs are set, then serve at once with warm corn tortillas. - Updated: November 30, 2007
