Name: Eggs a la Mexicana
Prep time: 5 min
Cook time: 15 min
Ingredients: 4 tablespoons corn, safflower or vegetable oil; 1/2 cup white onion (chopped); 1 jalapeño or serrano chile seeded (if less heat desired and finely chopped, or more to taste ( we went for 3)); 3/4 pound ripe tomatoes (about 2 cups chopped (I add an extra cup)); 8 eggs (lightly beaten); 1/2 teaspoon kosher or sea salt (more or less to taste); Hot corn tortillas (or pieces of toast)