Honduran Huevos con Salsa de Chiles

Drain the canned hot green chile peppers and chop them into small pieces, discarding excess liquid.

Heat a non-stick skillet or griddle over medium heat and lightly butter or oil it to prevent sticking.

In a small bowl, whisk the all-purpose flour with ¼ teaspoon salt until combined.

Add the chopped green chile peppers to the flour mixture and stir until the peppers are evenly coated.

Crack all 4 eggs into a separate bowl and beat them together with a fork until the whites and yolks are well combined.

Pour the beaten eggs onto the preheated skillet and let them cook undisturbed for 1-2 minutes until the bottom begins to set.

Sprinkle the flour-coated chile pepper mixture over the eggs and gently fold or scramble the eggs to incorporate the peppers throughout.

Continue cooking and stirring occasionally until the eggs are cooked through but still soft, about 4-5 minutes total.

Transfer the huevos con salsa de chiles to a serving plate and serve immediately while hot.