Eggs with longaniza

Remove the casing from the Longaniza de Valladolid, if present, and crumble it into small pieces.

Finely dice the white onion, serrano chile, and tomatoes. Roughly chop the cilantro.

Heat the lard in a large non-stick skillet over medium heat. Add the crumbled longaniza and cook, stirring occasionally, until it is browned and crispy, about 8-10 minutes. Drain off any excess fat, leaving a small amount in the pan.