Equipment
Ingredients
Vegetables
- 100 g roma tomato, diced
- 40 g white onion, finely chopped
- 15 g jalapeno pepper, seeded and minced
Eggs and Seasoning
- 4 eggs, whole
- 15 ml vegetable oil
- 3 g salt, fine
Nutrition (per serving)
Method
Wash and prepare the vegetables. Dice the roma tomato, finely chop the white onion, and mince the jalapeno pepper, removing the seeds for a milder flavor if desired.
Crack the eggs into a mixing bowl, add the salt, and whisk vigorously until the yolks and whites are fully combined.
Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and jalapeno, sauteing until the onion becomes translucent, about 3 minutes.
Stir the diced tomato into the skillet. Cook until the tomato softens and most of its liquid has evaporated, about 2 minutes.
Pour the whisked eggs into the skillet with the vegetables. Stir gently and continuously with a spatula until the eggs form soft curds and reach a safe internal temperature of 74 degrees Celsius or 165 degrees Fahrenheit.
Remove the skillet from the heat immediately to prevent overcooking. Transfer the eggs to warm plates and serve hot.
Chef's Notes
- Ensure your tomatoes are firm but ripe. Overly soft tomatoes will make the dish excessively watery and compromise the texture of the eggs.
- For the fluffiest texture, whisk the eggs just before pouring them into the pan rather than letting them sit.
- Using a small amount of butter alongside the oil can elevate the richness of the scrambled eggs.
Storage
Refrigerator: 2 days — Store in an airtight container. Best eaten fresh as tomatoes may release water upon sitting.
Reheating: Microwave briefly in 15-second intervals or reheat gently in a skillet over low heat until warmed through.
