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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 4 to 5
6 eggs
salt and freshly ground pepper to taste
2 tablespoon vegetable oil
2 medium onions, coarsely chopped
½ teaspoon ground cumin
chopped cilantro for garnish, optional
1 to 2 green chili peppers, seeded and thinly sliced for garnish, optional
Beat the eggs, salt, and pepper together in a bowl. Heat the oil in a large skillet over moderate heat and sauté the onions until tender and golden but not brown, about 3 to 4 minutes. Add the cumin and sauté for 30 seconds. Reduce the heat to low and add the egg mixture. Stir frequently until the eggs are cooked to the degree you prefer. Serve garnished with cilantro and chili peppers if desired.