Huevos revueltos a la mexicana

Chop really ripe tomatoes for the salsa mexicana.

Put chopped white onion in a little strainer, rinse under cold running water to take out the bite, shake off the excess and add to the tomatoes.

Add chopped serrano chilies, seeds and all, and a little chopped raw garlic; stir.

In a skillet filmed with a little oil, stir a little of the salsa until reduced and concentrated.

Beat the eggs with a little cream and a spoonful of salt.

Pour in the eggs, sprinkle with diced avocado and a little chopped cilantro, and scramble, stirring regularly, until just set. Garnish with fresh cilantro.