Mexican scrambled eggs with tomato and chili (Huevos a la mexicana)

1. Deseed and finely dice the tomatoes; finely chop the onion and slice the serranos into thin rings (deseed them if you like it milder).

2. Beat the eggs in a bowl with a pinch of salt using a fork – no need to make them frothy.

3. Heat the oil in a frying pan and soften the onion with the serranos over medium heat for 3 minutes.

4. Add the tomatoes and cook for 2-3 minutes until soft but not falling apart.

5. Pour in the eggs and cook, stirring slowly with a spatula in large strokes, until just set but still creamy – the tomato, onion and chili give it the colours of the Mexican flag.

6. Serve immediately with warm tortillas and refried beans.

Tip: Take it off the heat while it's still slightly wet – the eggs keep cooking on the plate, so they won't be dry.