1. Prepare the Ingredients:

• Chop the vegetables: Start by dicing the tomatoes, chopping the onion, and finely chopping the jalapeños (or serrano peppers). Remove the seeds from the peppers if you prefer a milder dish. Set all vegetables aside.
• Beat the eggs: In a bowl, crack the eggs and whisk them lightly with a pinch of salt and pepper. Set aside.

2. Sauté the Vegetables:

• Heat 1 tablespoon of vegetable oil or butter in a large skillet over medium heat.
• Add the chopped onions to the skillet and cook for about 2-3 minutes, stirring occasionally, until they become soft and translucent.
• Add the chopped jalapeños and cook for another 1-2 minutes, allowing them to soften and release their heat.
• Add the diced tomatoes to the skillet and cook for about 3-4 minutes, until the tomatoes soften and release their juices, creating a light sauce. Stir occasionally and let the mixture simmer for a bit.

3. Scramble the Eggs:

• Once the tomato mixture has softened and cooked down slightly, reduce the heat to low and add the whisked eggs to the skillet. Allow the eggs to set for a few seconds before gently stirring them with a spatula.
• Scramble the eggs by gently stirring in a circular motion, cooking until the eggs are fully cooked through but still soft and creamy. This should take about 3-4 minutes, depending on your desired consistency.
• Stir occasionally to make sure the eggs don’t overcook or dry out. The eggs should be moist and tender, not too dry.

4. Serve:

• Once the eggs are fully scrambled and cooked to your liking, remove the skillet from the heat.
• Garnish with fresh cilantro for added flavor and color (optional). Serve the Huevos a la Mexicana with warm tortillas, refried beans, and sliced avocado on the side if desired. A squeeze of lime juice over the eggs adds a fresh and tangy kick.