Mexican Scrambled Eggs

Name: Mexican Scrambled Eggs
Prep time: 15 min
Total time: 25 min
Yield: 2 Servings
Ingredients: 2 Tbs vegetable oil; 2 soft corn tortillas; 1 tomato, deseeded and roughly chopped; 1 spring onion, roughly chopped; 1 jalapeu00f1o pepper, deseeded and chopped; 4 eggs, beaten; 1/4 tsp of Maldon salt or pinch of table salt; 1/2 cup grated cheese or your choice

By Leslie Blythe Breakfast / Brunch, Eggs, Mexican Broiling, Frying, Sautéing

October 6, 2015

I found this recipe online very early in the morning. It's 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: 15 mins
Cook: 10 mins
Yields: 2 Servings

Ingredients

2 Tbs vegetable oil

2 soft corn tortillas

1 tomato, deseeded and roughly chopped

1 spring onion, roughly chopped

1 jalapeño pepper, deseeded and chopped

4 eggs, beaten

1/4 tsp of Maldon salt or pinch of table salt

1/2 cup grated cheese or your choice

Directions

1Preheat the 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 tomato and spring onion to the hot oily pan along with the chopped jalapeño, turning everything about for a minute or so with a wooden spoon.

5Put the corn tortilla strips back in the pan, and add the beaten eggs and salt. Using the same spoon, move everything about the pan as you do when scrambling eggs.

6Once the eggs are setting, remove the pan from the heat, add cheese on top and put in the oven under the broiler to finish.

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