Mexican style eggs / Huevos a la Mexicana!

Serves 4

Cooking Time: 20 min

Ingredients:

* 2/3 cups of onion finely chopped

* 3 cups of tomatoes finely chopped

* 1 jalapeño chili finely chopped (optional)

* 7 large size eggs at room temperature

* 25 ml cold milk

* 25 ml cold water

* 1/2 teaspoon of herb sea salt or plain sea salt

* Fresh coriander or chives to garnish (optional)

Procedure:

1. Crack the eggs in a bowl, add a splash of milk and a splash of water and beat with a whisk until blended.

2. In a pan at low heat add the olive oil and butter, move side to side to cover the pan.

3, Once the the butter has melt, add the onion and cook, stir with a spatula for about 3 min until translucent. Turn the heat to medium heat.

4. Add the tomatoes and jalapeño chili, gently mix and cover for about 3 min, until mix starts simmering. Add 1/2 teaspoon herb salt or sea salt.

5. Incorporate the eggs and fold gently with a spatula until cooked.Remove from heat.

6. Garnish with fresh coriander or chopped chives

Serving recommendations:

* This dish can be served with Mexican black or bayo whole or refried beans as a side, and corn tortillas. (click on the link for the recipe on our website)

* Find Mexican ingredients suppliers in the Useful Links section of our website.