Huevos Revueltos a La Mexicana (Mexican Scrambled Eggs)

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