Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Extra-large eggs
Sea salt to taste
4 tb Melted lard or safflower oil
1 c Finely chopped, unpeeled
-tomatoes
3 tb Finely chopped white onion
4 Chiles serranos, finely
-chopped

Huevos Revueltos a La Mexicana (Mexican Scrambled Eggs)

SERVES 4

This is the simplest and most popular way of cooking eggs in the
Mexican manner.

Break the eggs into a bowl and just mix (do not beat) with the salt.
Heat the lard in a large frying pan. Add the tomatoes, onions, and
fresh chiles, stir well, and fry over medium heat, stirring from time
to time, for about 3 to 4 minutes or until most of the juice has been
absorbed. Stir in the eggs and continue stirring and turning them
over until the eggs are set ~ about 4 minutes. Serve immediately with
corn tortillas.

Recipe from "The Art of Mexican Cooking" by Diana Kennedy

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