6 fresh eggs
2 green onions, chopped
1 fresh tomato, peeled and chopped
Jalapeño pepper, sliced*
2 tablespoon olive oil
Two tablespoons Cilantro leaves, chopped
Heat olive oil in a large frying pan on medium high heat. Add the onions and brown them for a minute or two. Add the chopped tomatoes and let them cook for a few minutes on medium high until they are somewhat cooked and mushy and some of the moisture has evaporated. Add the oregano. Add the jalapeño.
Crack the eggs directly into the pan with the sauce. Add salt, about 1 shake per egg. . Stir the mixture with a spatula to mix in the sauce and to lightly scramble the eggs.
Remove from heat when the eggs are cooked to the desired consistency. Remove the eggs from the pan and put into a serving bowl. Sprinkle the eggs with cilantro.
* Try to avoid handling jalapeño peppers with your bare hands as it can sting if you get it in your eyes. Use fork and knife.
Carb Count: 6.2 carbs per serving. Serves 3.
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