Mexican Scrambled Eggs

I often eat this beloved Mexican breakfast dish for dinner. Serve the eggs with warm corn tortillas.

• 1 tablespoon canola oil
• 1 small white onion, finely chopped
• 2 to 3 serrano or jalapeño chilies, minced (more to taste, seeded if desired)
• 1 garlic clove, minced
• 3/4 pound tomatoes, cut into small dice, or 3/4 of a 14-ounce can, drained
• 3 to 4 tablespoons chopped cilantro
• Salt to taste
• 6 to 8 large eggs

1. Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, for about three minutes until just tender. Turn the heat to medium-high, and add the chilies, garlic, tomatoes and half the cilantro. The mixture should sear in the pan. Cook, stirring often, until the tomatoes have cooked down and the mixture is lightly browned, five to eight minutes. Season to taste with salt, and turn the heat down to medium. The tomatoes should not be watery.

2. Beat the eggs in a medium bowl, and add salt to taste and the remaining cilantro. Add to the pan and cook, stirring every few seconds to create large curds, until the eggs are scrambled. Taste, adjust seasoning and serve.

Yield: Serves four.

Advance preparation: You can make the recipe through Step 1 several hours ahead. Reheat to a simmer and proceed with Step 2.

Nutritional information per serving (six eggs): 168 calories; 11 grams fat; 3 grams saturated fat; 317 milligrams cholesterol; 7 grams carbohydrates; 2 grams dietary fiber; 111 milligrams sodium (does not include salt added during preparation); 11 grams protein