Ingredients:

  • 2 tbsp vegetable oil
  • 1/2 cup white onion, finely diced
  • 30g serrano peppers, minced
  • 1 cup Roma tomatoes, seeded and diced
  • 4 large eggs
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper

Instructions:

  1. Dice the onion, peppers, and tomatoes into uniform, small pieces. Note: Uniformity ensures everything cooks at the same rate.
  2. Heat the vegetable oil in a non stick or cast iron skillet over medium heat.
  3. Add the onions and cook until translucent and smelling sweet.
  4. Stir in the minced peppers and sauté for another 2 minutes until the aroma becomes pungent and fragrant.
  5. Add the diced tomatoes and cook for 3-5 minutes until they soften and the excess liquid has mostly evaporated.
  6. While the vegetables sauté, whisk the eggs with salt and pepper in a small mixing bowl. Note: This incorporates air for a fluffier result.
  7. Pour the egg mixture directly over the sautéed vegetables.
  8. Using a spatula, gently push the eggs from the edges toward the center until soft, creamy curds form.
  9. Remove the pan from the heat when the eggs look glossy and are just barely set. Note: Follow the advice on [Serious Eats](https://www.seriouseats.com) regarding residual heat to avoid overcooking.
  10. Slide the eggs onto a plate and garnish with fresh, chopped cilantro.