Huevos a la Mexicana
- 3 tablespoons lard, vegetable oil, bacon drippings, fat rendered from chorizo, or even butter
- Fresh hot green chiles to taste (roughly 3 chiles serranos or 1 large chile jalapeño), stemmed
- 1 small onion, diced
- 1 ripe, medium-large tomato, cored and diced
- 8 large eggs
- About 1 scant teaspoon salt
Instructions:
This simple dish can be ready for the table in 15 to 20 minutes, and doesn’t require any ingredients that aren’t already on hand in most flavor lovers’ kitchens. And like eggs with chorizo, these eggs a la mexicana make a perfect trio with steaming, soft corn or flour tortillas and Fresh Green Tomatillo Sauce.
- The flavorings. Melt the lard or other fat in a mediumsize skillet set over medium heat. For a milder dish, seed the chiles, then chop them finely and add to the skillet, along with the onion and tomato. Cook, stirring frequently, until the onion has softened but is not brown, about 5 minutes. Reduce the heat to medium-low.
-  The eggs. Beat the eggs with the salt, just enough to combine the whites and yolks. Add them to the skillet and scramble until they are as done as you like. Taste for salt, then scoop them into a warm dish and serve right away.