Ingredients Jump to Instructions ↓

  1. 6 Extra-large eggs

  2. Sea salt to taste

  3. 4 tb Melted lard or safflower oil

  4. 1 c Finely chopped, unpeeled

  5. tomatoes

  6. 3 tb Finely chopped white onion

  7. 4 Chiles serranos, finely

  8. chopped

Instructions Jump to Ingredients ↑

  1. 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.

  2. Break the eggs into a bowl and just mix (do not beat) with the salt.

  3. Heat the lard in a large frying pan.

  4. 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.

  5. Stir in the eggs and continue stirring and turning them over until the eggs are set - about 4 minutes.

  6. Serve immediately with corn tortillas.

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


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