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. thinly sliced cilantro leaves

Kosher salt and freshly ground black pepper, to taste

8 eggs, lightly beaten


Heat oil in a 12-inch 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.

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