Categories: Cheese/eggs, Mexican 
      Yield: 4 servings 
  
      6    Extra-large eggs                         -tomatoes 
           Sea salt to taste                   3 tb Finely chopped white onion 
      4 tb Melted lard or safflower oil        4    Chiles serranos, finely 
      1 c  Finely chopped, unpeeled                 -chopped 
  
  Huevos Revueltos a La Mexicana (Mexican Scrambled Eggs) 
   
  SERVES 4 
   
  This is the simplest and most popular way of cooking eggs in the Mexican 
  manner. 
   
  Break the eggs into a bowl and just mix (do not beat) with the salt. Heat 
  the lard in a large frying pan. 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. Stir in the 
  eggs and continue stirring and turning them over until the eggs are set - 
  about 4 minutes. Serve immediately with corn tortillas. 
   
  Recipe from "The Art of Mexican Cooking" by Diana Kennedy