Recipe: Scrambled eggs with Mexican flavors
From Authentic Mexican: Regional Cooking From the Heart of Mexico, Morrow Cookbooks

3 tablespoons lard, vegetable oil, bacon drippings, fat rendered from chorizo, or even butter
Fresh hot green chiles to taste (roughly 3 chiles serranos or 1 large chile jalapeno), stemmed
1 small onion, diced
1 ripe, medium-large tomato, cored and diced
8 large eggs
About 1 scant teaspoon salt

1. The flavorings. Melt the lard or other fat in a medium-size skillet set over medium heat. For a milder dish, seed the chiles, then chop them finely and add to the skillet, along with the onion and tomato. Cook, stirring frequently, until the onion has softened but is not brown, about 5 minutes. Reduce the heat to medium-low.

2. The eggs. Beat the eggs with the salt, just enough to combine the whites and yolks. Add them to the skillet and scramble until they are as done as you like. Taste for salt, then scoop them into a warm dish and serve right away.