Huevos a LA Mexicana

Ingredients

• 6 fresh eggs
• 2 green onions, chopped all the way including the green parts
• 1 fresh tomato, peeled and chopped if in season, 2 tomatoes from a can if good fresh tomatoes are not available
• One canned jalapeño pepper, sliced
• 2 Tbsp olive oil
• Oregano, a sprinkling of fresh if available, dry if not
• Salt, one shake from a salt shaker for every egg used
• Cilantro leaves, fresh and chopped, a couple of Tbsp

Directions

1. Warm the olive oil in a large frying pan over medium high heat. Add the onions and cook them until they start to brown, about a minute or two.
2. Stir in the chopped tomatoes and cook over medium high heat for a few minutes, until they soften into the pan and some of their liquid cooks away. A little browning on the tomatoes is just fine. Add the oregano, then add the jalapeño.
3. Crack the eggs right into the pan with the tomato mixture. Add the salt, then use a spatula to fold everything together so the sauce is worked through the eggs and they scramble gently.
4. Take the pan off the heat once the eggs are cooked the way you like them.
5. If the pan is cast iron, transfer the eggs to a serving bowl so the residual heat does not keep cooking them. Sprinkle with chopped fresh cilantro, and serve with bread or heated tortillas. Serves 2 or 3, depending on how many eggs you want for each person.