Mexican Scrambled Eggs

 mexican scrambled eggs with black beans and tortillas


  • 1 Roma tomato
  • 1/8 onion
  • 1 jalapeno
  • 4-6 sprigs cilantro
  • 5 eggs
  • refried beans (optional)
  • corn tortillas (optional)
  • 1/4 teaspoon salt
  • freshly cracked black pepper
  • 1-2 tablespoons oil
  • 1 tablespoon butter (optional)



  1. Finely chop 1 jalapeno and 1/8 of an onion.

  2. Rinse and finely chop 4-6 sprigs of cilantro.

  3. Roughly cut out the seeds of the tomato and discard.  Finely chop the tomato, season with a pinch of salt, and let it drain on a paper towel.

  4. Whisk 5 eggs together.

  5. Lightly saute the onion and jalapeno in a dollop of oil (and some butter if you want.)

  6. Add the eggs and season with 1/4 teaspoon salt and freshly cracked pepper.  Cook on medium-low heat, turning frequently.

  7. Just before the eggs are done cooking add the tomatoes and cilantro.  Mix well and cook for an additional minute.

  8. Taste for seasoning and add more salt if necessary (I usually do).

  9. Serve immediately.