Mexican Scrambled Eggs
Serves 4 to 6.
Note: This one-skillet dish comes together in a flash. For creamier eggs, keep the heat low and gently stir until they're just set. Increase the heat for larger curds. In the photo it's served over a toasted tortilla, but it would be equally delicious on toast or a handful of corn chips. From Beth Dooley.
• 12 large eggs
• 1/2 tsp. coarse salt
• 2 tbsp. unsalted butter
• 1/2 c. diced onion
• 2 cloves garlic, smashed
• 1 medium red bell pepper, seeded and diced
• 1 small jalapeño pepper, seeded and diced
• 1 small plum tomato, diced
• 1/2 tsp. ground cumin
• Pinch chili powder, to taste
• Pinch salt and freshly ground pepper
• 3/4 c. grated Cheddar cheese
• 1/4 c. chopped cilantro
• Salsa for serving, optional
• Avocado for serving, optional
Directions
Beat the eggs with about 1/2 teaspoon salt in a medium bowl. Heat a skillet over medium-low heat, add the butter and swirl to melt and coat the pan. Add the onion, garlic, peppers, tomato, cumin, chili powder and a generous pinch of salt and pepper. Cook, stirring, until the edges of the onion are translucent, about 2 minutes.
Pour in the eggs and cook until the eggs are just starting to set, then stir to scramble until set but still creamy, about 1 minute. Sprinkle the cheese on top and then the cilantro. Serve on warmed tortillas, chips, or toast.
Tunisian variation: Substitute ground caraway or Za'atar for the chili powder and feta cheese for the Cheddar cheese. Serve on toasted pita bread.
