Remove the stem, seeds, and veins for the serrano chile.
Finely chop the serrano chile.
Heat a non-stick pan to medium and add 1 tablespoon of cooking oil.
Add the chopped onion and cook for 1 minute.
Add the finely chopped garlic and cook for 1 minute.
Add the finely chopped serrano chile and cook for 1 minute.
Add the chopped tomato and cook for 2 minutes.
Add the chopped cilantro and a pinch of salt.
Crack 4 large eggs into a bowl.
Beat the eggs with a fork.
Add the beaten eggs to the pan with the cooked vegetables.
Let the eggs cook for about 2 minutes until they are lightly set.
Stir the egg mixture gently until the eggs are just cooked.
Adjust the salt to taste.
Serve with refried beans on the side.
Garnish the beans with 3 tortilla chips.
NotesIf your eggs are very small prepare with 5 eggs instead of 4. Do not allow the vegetables or the eggs to brown. A non-stick pan works best. If you want the dish to be hotter, add 1 extra serrano chile to the recipe. If you want it to be blazing hot, add 2. You can omit the cilantro and garlic if you choose. You will still have authentic huevo a la Mexicana.SubstitutionsYou can substitute jalapeño chiles for the serranos. The dish won't be quite as hot with jalapeños but still tasty.Don't substitute yellow onions for the white onions. The flavor won't be right.