This is almost a marriage of scrambled eggs and pico de gallo. If that sounds like a good match to you, give it a try!
We usually have a breakfast with Mexican flavors on the weekend: some eggs, some beans, tortillas and OJ and/or coffee. And the flavors change based on any leftovers we might have: tomatillo sauce, roasted red pepper sauce (as used in Pollo de Rey), etc. Leftover mole is delicious on scrambled eggs, but that is a special treat since I usually don’t have time to make a mole from scratch.
This recipe is simple to make in the morning, especially if you prepare the onion, tomato, chile and cilantro the night before.
Huevos Revueltos a la Mexicana (Mexican Scrambled Eggs)
1 tablespoon unsalted butter or vegetable oil
¼ medium white onion, finely chopped
4 large eggs, beaten
1 – 2 plum tomatoes, cored, seeded and finely chopped
1 serrano chile, minced
1 – 2 tablespoons cilantro, chopped
Salt to taste
Heat the butter or oil in a nonstick skillet over medium heat. Add the onion and sauté for 1 – 2 minutes.
Add the eggs, stir and scramble until almost set.
Add the tomatoes, serrano chile, cilantro and salt.
Stir them in and cook for another minute or until the eggs are finished as you like them. Serve.