Eggs a la Mexicana

I told her to be earlier in my house to have breakfast together and that Alice loves my breakfast and she asked me for eggs a la Mexicana "huevos a la mexicana". She ate them for the first time with me and I know that recipe is her favorite.
So I made the microwave version
Then this is the recipe

Ingredients

for 1 person

2 eggs
1 medium tomato
1/4 cup chopped onion
2 cloves of garlic
1 jalapeño pepper or japeño powder
2 tablespoons of almond milk or regular milk
salt and pepper to taste

Steps

All the fresh ingredients chop finely, the jalapeño pepper cut in half and cut the seeds and veins so that it is not spicy.

I use a small clay pot made of Mexican handicrafts that keep the heat very well and distributes it evenly in the microwave.
In another container, mix the vegetables with the eggs and the milk with a spoon stir it very well so that it is well distributed, everything is added salt and pepper and mixed again.

Ready for the microwave, first I gave it 1 minute and I saw how it was, I was still a little liquid so I covered it and gave it 1/2 more time and checked it again,

I put a toothpick to see that it was not very dry and still wet so I gave it a further 1/2 minute and ready.

Cooking eggs in the microwave has its trick when cooking eggs you have to check your cooking a suggestion when cooking eggs over easy or sunny side up separate the white from the yolk and cook the white first not until it is cooked completely but with a little liquid and already put the yolk and finish cooking and see as I do every half minute cooking.
Accompany these tasty eggs with a slide of avocado and corn tortillas that I made at that moment.
Alice, as always, is delighted with her "huevos a la Mexicana"
Enjoy your day and your breakfast