Mexican-Style Eggs
Juicy scrambled eggs with tomatoes, onion and green chili — a simple Mexican breakfast served with tortillas.
Ingredients
- eggs6 pcs
- tomato450 g
- onion1 pcs
- green chili1 pcs
- vegetable oil1 tbsp
- salt1 to taste
- corn tortillas6 pcs
Instructions
Dice the tomatoes finely, mince the onion, and slice the green chili into thin rings or small dice.
Crack the eggs into a bowl, beat lightly with a fork, and season with salt.
Heat the oil in a wide skillet over medium heat.
Add the onion and sauté for 2–3 minutes until translucent. Add the chili, stir, and cook for another minute.
Add the tomatoes, stir, and cook for 3–4 minutes so they release their juice but don't break down into a smooth sauce.
Pour the beaten eggs over the vegetables and cook for 4–5 minutes, stirring slowly with a spatula, until the eggs set but remain moist.
Warm the corn tortillas in a dry skillet for 20–30 seconds per side and serve alongside the hot eggs.
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