A La Mexicana Recipe

Breakfast

1. 1

   Prep ingredients

   Gather and prep: dice tomatoes, finely chop half an onion, and mince the jalapeño. Have cilantro ready for finishing and warm tortillas for serving. Set aside.

2. 2

   Sauté aromatics

   Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion and jalapeño; sauté until onion becomes translucent and fragrant, about 3–4 minutes.

3. 3

   Add tomatoes

   Stir in diced tomatoes and cook for 3–5 minutes until they soften and release juices. Season with 0.5 teaspoon salt and 0.25 teaspoon black pepper.

4. 4

   Scramble eggs

   In a bowl, whisk the eggs with a pinch of salt. Push the tomato-onion mixture to the side of the skillet, pour eggs into the cleared area, and scramble until just set, about 2–3 minutes.

5. 5

   Combine and finish

   Fold scrambled eggs back into the tomato mixture. Remove from heat; stir in cilantro. Taste and adjust seasoning if needed.

6. 6

   Serve

   Warm tortillas in a dry skillet or microwave. Plate huevos a la Mexicana and serve with avocado slices on the side. Garnish with extra cilantro if desired.