Serve 4: people 

Ingredients:

• 1¼ cup diced white onions.
• ¼ cup diced jalapeños.
• 1 cup diced Roma tomatoes.
• 1 bunch cilantro, chopped.
• 1 Tbsp avocado oil, or canola, etc.
• 4 eggs.
• Kosher salt to taste.
• Salsa Verde (Salsazar)

How to prepare:

• Heat Avocado oil in a large frying pan on medium high heat. Add the onions and sauté 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. It’s okay if the tomatoes brown a bit.
• Add the jalapeños and the eggs directly into the pan, add salt. Stir the mixture with a spatula to mix in the sauce (Salsazar) and lightly scramble the eggs.
• Remove from heat when the eggs are cooked to the desired consistency.
• Top it with fresh cilantro and diced onion and enjoy.