Ingredients:

  • 1 medium white onion, finely diced (110g)
  • 1-2 serrano or jalapeño peppers, minced (15g)
  • 2 medium Roma tomatoes, diced (120g)
  • 1 tbsp vegetable oil (15ml)
  • 4 large eggs (200g)
  • 1/2 tsp kosher salt (3g)
  • 1/4 tsp cracked black pepper (1g)

Instructions:

  1. Finely mince the onion and peppers and dice the tomatoes into small, uniform cubes.
  2. Whisk the eggs with salt and pepper in a bowl until fully combined and no streaks of white remain.
  3. Heat oil over medium heat. Add the onions and sauté until they become translucent and fragrant (about 3 minutes).
  4. Stir in the minced peppers and cook for another 2 minutes until the raw scent of the chili dissipates.
  5. Add the diced tomatoes and cook until they soften and the liquid begins to thicken and cling to the vegetables.
  6. Pour the whisked eggs directly over the vegetable mixture. Let the eggs sit undisturbed for 30 seconds to set the bottom.
  7. Using a spatula, gently push the eggs from the edges toward the center, creating large, soft curds.
  8. Remove from heat when the eggs look slightly underdone and glossy; they will finish cooking on the plate.