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 cilantro leaves, thinly sliced
kosher salt and freshly ground black pepper, to taste
8 eggs, lightly beaten
Heat oil in a 12-inch skillet over medium-high heat. Add onion, jalapeño, and tomato, season with salt and pepper, and cook, stirring, for about about 6 minutes until soft.
Add cilantro and eggs, and cook, folding eggs over in large curds occasionally, for about 4 minutes until cooked through.
Serve and enjoy.
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