6    Extra-large eggs

           Sea salt to taste
      4 tb Melted lard or safflower oil

      1 c  Finely chopped, unpeeled

           -tomatoes
      3 tb Finely chopped white onion

      4    Chiles serranos, finely

           -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