For the Mexican egg dish, place the corn in a colander, rinse and drain. Skin and seed the tomatoes and finely dice the flesh. Peel and finely chop the onion and garlic.
Remove seeds from chili pepper and cut into fine rings. Beat eggs with salt and pepper, add coriander. In a skillet, with 2 tablespoons corn oil, sauté the onion and chiles until translucent.
Sprinkle with cumin and sauté briefly. Add diced tomatoes and corn and cook for 2-3 minutes.
Pour the egg mixture over the vegetables and fry over medium heat, pushing together frequently, until the egg is set. Spread the egg mixture on warmed plates and serve immediately.
Preparation Tip:
The Mexican egg dish is a great change for breakfast, or for dinner. It goes very well with tomato bell pepper salsa, corn tortillas, tortilla chips, herb baguette and of course a crisp salad. For a super spicy version, do not seed the chili pepper and use habanero.
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