Huevos A La Mexicana (Mexican Style Eggs)
Serves 4 (with beans and tortillas)
6 Large Eggs
Sea Salt, to taste
3 Tbsp. Avocado Oil
3 Jalapenos, veins and seeds removed, finely chopped
3 Tbsp. White Onion, finely chopped
1 C. Tomato, unpeeled and finely chopped
Refried Beans, optional
Sour Cream, optional
In a large skillet add the oil over medium heat, follow by adding onions and jalapeños and sauté for 4-5 minutes, or until onions are translucent. Add the tomatoes and continue cooking for an additional 5 minutes, stirring occasionally.
Break the 6 eggs in a bowl and stir eggs just to break them up slightly. Season with salt and add to the tomato mixture, stir and cook until eggs are set, 4-5 minutes. Serve with a dollop of sour cream, refried beans and corn tortillas. Enjoy!