We often eat this very filling Mexican breakfast dish for dinner.
1 teaspoon of olive oil
1 small white onion, finely chopped
1 garlic clove, minced
2 tomatoes diced and drained
3 tablespoons chopped, candied jalapeños
3 tablespoons of chopped, cilantro
salt and pepper to taste
6-8 large eggs
Heat the oil over medium heat in a large nonstick skillet. Add the onion. Cook for about 3 minutes until just tender. Turning heat to medium high, add the candied jalapeños, garlic, tomatoes and half the cilantro. Cook, stirring often until the tomatoes have cooked down and the mixture is lightly browned and the liquid has evaporated. Turn the heat down to medium and beat the eggs in a bowl then salt and pepper to taste. Add to the skillet and cook, stirring until the eggs are scrambled.
Serve the eggs with warm tortillas and salsa.