Mexican Scrambled Eggs

Name: Mexican Scrambled Eggs
Prep time: 10 min
Total time: 25 min
Yield: 2 Servings
Ingredients: 2 Tablespoons vegetable oil; 2 soft corn tortillas; 1 tomato, deseeded and roughly chopped; 1 spring onion, roughly chopped; 1 small green chilli, deseeded and chopped; 4 eggs, beaten; Kosher salt & pepper, to taste; 1/2 cup Cheddar or Monterey Jack cheese, grated

By Leslie Blythe Cheese, Chilis, Eggs, Mexican Broiling, Frying

January 12, 2015

This Mexican Scrambled Eggs recipe is from Nigella Lawson. I had all the ingredients and made it within 5 minutes of reading the recipe. There is nothing more satisfying than that. I even used one of my jalapeños from my garden. I have modified the recipe slightly to include cheese and finishing it under the broiler. Everyone at my breakfast table LOVED it.....

Prep: 10 mins
Cook: 15 mins
Yields: 2 Servings

Ingredients

2 Tablespoons vegetable oil

2 soft corn tortillas

1 tomato, deseeded and roughly chopped

1 spring onion, roughly chopped

1 small green chilli, deseeded and chopped

4 eggs, beaten

Kosher salt & pepper, to taste

1/2 cup Cheddar or Monterey Jack cheese, grated

Directions

1Preheat broiler on high.

2Heat the vegetable oil in a heavy-based frying pan. Roll up the corn tortillas in a sausage shape and then snip them into strips with a pair of scissors straight into the hot oil.

3Fry the tortilla strips for a few minutes until crisp and golden, and then remove to a bowl.

4Add the chopped tomato and spring onion to the hot oily pan along with the chopped chilli, turning everything about for a minute or so with a wooden spoon.

6Put the corn tortilla strips back in the pan, and add the beaten eggs, salt and pepper. Using the same spoon, move everything about the pan as you do when scrambling eggs.

7Once the eggs are set, remove the pan from the heat, cover with cheese and put under the broiler until the cheese is melted.

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