Mexican Scrambled Eggs

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
  • salt

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!


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