For when you’re running late and need a quick, but delicious breakfast! Heat the lard in a medium skillet. Saute the onion and serrano chile for about 20 seconds. Add in the machaca and continue to heat for about 1 minute. Mix in the tomatoes and seasonings and remove mixture from pan and set aside. In the same pan, cook the eggs, stirring and scraping to make them scrambled. It helps if you imagine it’s the stress from being in a hurry. When the eggs are almost done, remove from heat and fold in tomato and machaca mixture. Let eggs sit in hot pan for an additional minute to finish cooking.