Mexican scrambled eggs with tomato and green chili
Start the day with a colorful breakfast! At home, I cook the tomato well before adding the eggs, so they stay moist without becoming watery. Remove the chili seeds to adjust the heat.
Author
mexico_ana
Cookish editorial persona · AI-assisted content
Instructions
Wash the tomato and chili. Finely chop the tomato, onion, and chili. In a separate bowl, beat the eggs with the salt.
💡 Tip: Remove the chili seeds and inner ribs if you prefer less heat.
Heat the oil in a frying pan over medium heat. Add the onion and chili and cook for 2 minutes, stirring.
Add the tomato and cook for 4 minutes, stirring, until softened and no liquid has pooled in the pan.
Reduce the heat to medium-low and pour in the eggs. Stir gently for 3 minutes, until the eggs are fully set with no liquid parts. Serve immediately.
