½ medium onion, preferably red

1 medium ripe tomato

1 serrano chilli pepper or ½ jalapeño

4 large eggs

2 tablespoons vegetable oil

Pinch red chilli powder

Kosher salt

A few fresh mint leaves, for garnish (optional)

Finely chop the onion and tomato; together is okay. Seed and mince the chilli pepper.

Whisk the eggs in a large liquid measuring cup, until evenly blended and a little frothy.

Heat the oil in a medium non-stick pan over medium heat. Once the oil shimmers, stir in the onion and tomato; cook for 4 or 5 minutes, until softened.

Add the fresh pepper and the cilantro, if using, the red chilli powder and then season lightly with salt. Cook for a minute or two, then reduce the heat to medium-low. Pour in the eggs, stirring gently to incorporate the other ingredients in the skillet.

Cook until just set, stirring just enough so the eggs stay moist and do not overcook. Cut the mint leaves into thin ribbons.

Divide the scrambled eggs between plates. Scatter the mint on top and serve right away.

Serves 2.