Scrambled Eggs (Mexican)

Mexican Huevos a la Mexicana is a quick breakfast dish is made with red tomatoes, white onions, and green jalapeños, ingredients that mirror the colours of the Mexican flag.

3 Tbsp. Canola oil
1 small white onion, finely chopped
1 jalapeño, stemmed, seeded, and finely chopped
1 plum tomato, cored, seeded, and finely chopped
2 Tbsp. cilantro leaves, thinly sliced
sea salt
black pepper, freshly ground
8 eggs, lightly beaten

Heat oil in a 12" skillet over medium-high heat. Add onion, jalapeño, and tomato, season with salt and pepper, and cook, stirring, until soft, about 6 minutes.

Add cilantro and eggs, and cook, folding eggs over in large curds occasionally, until cooked through, about 4 minutes.

Makes 4-6 servings.