Eggs Scrambled with Shrimp from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarela Martínez

Ingredients

• 2 large jalapeño chiles, stemmed and sliced into rounds
• 6–8 large Italian parsley sprigs, minced (¼ cup)
• 1 large onion, cut into thin half-moons
• 6 ripe plum tomatoes (about 1 pound in all), finely chopped
• 1 pickled jalapeño chile, seeded and chopped (optional)
• 1 pound shrimp (any size, though I generally use small), peeled and deveined
• 10 large pimiento-stuffed green olives, cut into thick slices
• 10 large capers, drained
• ¼ cup olive oil
• ¼–½ teaspoon salt (optional)
• 10 large eggs, lightly beaten