Mexican Scrambled Eggs
Ingredients 3 tbsp. canola oil 1 small white onion, finely chopped 1 jalapeño, stemmed, seeded, and finely chopped 1 plum tomato, cored, seeded, and finely chopped 2 tbsp. thinly sliced cilantro leaves Kosher salt and freshly ground black pepper, to taste 8 eggs, lightly beaten Method Heat oil in a 12-inch skillet over medium-high heat. Add onion, jalapeño, and tomato, season with salt and pepper, and cook, stirring, until soft, about 6 minutes. 1 Add cilantro and eggs, and cook, folding eggs over in large curds occasionally, until cooked through, about 4 minutes.