Title: Huevos Revueltos a la Mexicana (Mexican Scram
Categories: Egg Mexican
Yield: 4 Servings

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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