Ingredients:
Fresh eggs, six
Green onion, 2 chopped all the way including the green parts
Fresh tomato, 1 peeled and chopped if in season, 2 from a can if good fresh tomatoes are not available
One canned jalapeño pepper, sliced*
Olive oil, 2 Tbsp
Oregano, a sprinkling of fresh if available, dry if not
Salt, one shake from a salt shaker for every egg used
Cilantro leaves, fresh and chopped, a couple of Tbsp
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Directions:
Heat oil in a large cast iron frying pan on medium high heat. Add the onions and brown for a minute or two. Add the chopped tomato and let cook for a few minutes on medium high heat until the tomatoes are somewhat cooked and mushy and some of the moisture has evaporated. It's okay if the tomatoes brown a bit. Add the oregano. Add the jalapeño pepper. Crack eggs directly into the pan with the cooking sauce. Add salt. Stir with a spatula to mix in the sauce and to lightly scramble the eggs. Remove from heat when the eggs cook to the desired consistency. If you are using a cast iron pan, remove the eggs from the pan and put into a serving bowl. Otherwise the eggs will continue to cook in the heat of the pan. Sprinkle with cilantro.
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