Huevos a la Mexicana

Ingredients

• 8eggs — beaten
• 4roma tomatoes — finely diced
• 1/2white onion — finely chopped
• 3serrano chiles — minced
• 3 tbspneutral oil
• 2 cupsrefried beans — to serve
• 1 tspfine salt
• 18corn tortillas — warmed on the comal

Method

1. Begin by finely dicing 4 roma tomatoes, 1/2 white onion, and 3 serrano chiles. This combination forms the base of your Huevos a la Mexicana, providing a balance of sweetness, sharpness, and heat. Use a sharp knife to ensure even pieces, which will cook uniformly.
2. In a large non-stick skillet, heat 3 tablespoons of neutral oil over medium heat. Once the oil shimmers, add the diced tomatoes, onion, and chiles. Stir occasionally, allowing the mixture to soften and release its aroma, which should smell sweet and inviting. This will take about 5 to 7 minutes, and the vegetables should look glossy and tender.
3. If using additional ingredients like nopales or machaca, add them now. Stir them into the vegetable base, allowing them to heat through and take on a bit of color. This step ensures that all components are integrated and warm before adding the eggs.
4. Crack 8 eggs into a bowl and beat them lightly with a fork until the yolks and whites are just combined. Pour the beaten eggs into the skillet with the vegetable mixture. Reduce the heat to low and gently stir the eggs with a spatula, folding them over themselves to maintain a soft, creamy texture.
5. As the eggs begin to set, season the mixture with 1 teaspoon of fine salt. Continue to stir gently, pulling the pan off the heat just before the eggs fully tighten. The eggs should be soft and slightly runny, as they will continue to cook from residual heat.
6. To serve, place a portion of the eggs onto a plate alongside 2 cups of refried beans. Warm 18 corn tortillas on a griddle or directly over a flame until pliable and slightly charred. Serve the tortillas and beans alongside the eggs, with salsa on the side for added flavor.