Sauté the onion on medium heat, once it is clear add the chilli and fry until you get that chilli smell, just a few minutes (you’ll know, if it’s a spicy one you’ll start to cough). Add the tomato and fry for a further few minutes, you don’t want to overcook the tomato, just enough to soften it.

Now it’s time to add your egg mixture, add a pinch of salt to the eggs and beat with a fork until they are well combined. Add to the hot fry pan, and scramble. You don’t want to go too crazy on the scramble, wait til the egg has set on the bottom of the pan before your first movement, then gently move and flip it until all the egg is cooked through.

Serve Huevos a la Mexicana with a stack of fresh warm Dona Cholita corn tortillas and refried beans.

Provecho!

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