If you like scrambled eggs, you should try this mexican twist. A recipe I tried from a Nigella Lawson cookbook (“Nigella Express”). Needless to say, I always use organic eggs from the farm, which also give this dish a richer flavor.
For 2 Persons you’ll need:
- 2 x 15ml tablespoons vegetable oil
- 2 soft corn tortillas
- 1 tomatoe, roughly chopped
- 1 small onion, roughly chopped
- 1 small green chilli, deseeded and chopped
- 4 organic eggs, beaten
Heat the vegetableoil in a pan. Roll up the tortillas in a sausage shape and snip them into stripes with a pair of scissors right into the pan.
Fry the tortilla stripes for a couple of minutes util they are golden and crisp, then remove them from the pan.
Now add tomatoes, onion and chilli into the pan (maybe add a little oil if needed) and cook them for about 2 minutes. Add torilla stripes and eggs, season with salt and move everything with a wodden spoon until the eggs are setting. Remove from heat and continue stirring until eggs are done to your liking. Bon Appetit!