Huevos Revueltos a la Mexicana (Mexican Scrambled Eggs)

• 6 extra large eggs
• 1 x sea salt to taste
• 4 tablespoons lard melted; or safflower oil
• 1 cup tomatoes chopped, unpeeled
• 3 tablespoons white onion chopped
• 4 each serrano chiles chopped

1. This is the simplest and most popular way of cooking eggs in the Mexican manner.
2. Break the eggs into a bowl and just mix (do not beat) with the salt.
3. Heat the lard in a large frying pan.
4. Add the tomatoes, onions, and fresh chiles, stir well, and fry over medium heat, stirring from time to time, for about 3 to 4 minutes or until most of the juice has been absorbed.
5. Stir in the eggs and continue stirring and turning them over until the eggs are set - about 4 minutes.
6. Serve immediately with corn tortillas.
7. Serve with cilantro as a garnish and red hot pepper sauce to taste!

eggs, salt, lard, tomatoes, white onion, serrano chiles

Taken from recipeland.com/recipe/v/huevos-revueltos-mexicana-mexic-36030 (may not work)