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MEXICAN SCRAMBLED EGGS

MEXICAN SCRAMBLED EGGS

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Serves: 2

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  • Express Recipe
  • Gluten Free
  • Nigella Recipe
  • Vegetarian

This is not only the best way to start the day, but the best way to end it, too. You can make it even more of a meal by serving some refried beans alongside, but I love it just as it is. It also happens to be one of the greatest hangover cures around. You know, I'm tempted to consider overdoing it partywise just to have an excuse to whip up a batch of these. But then, they are so good that there is always a reason to eat them; no need to scout around for excuses.

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Ingredients

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  • 2 tablespoons vegetable oil
  • 2 soft corn tortillas
  • 1 tomato (deseeded and roughly chopped)
  • 1 spring onion (roughly chopped)
  • 1 green chilli (deseeded and chopped)
  • 4 large eggs (beaten)
  • ¼ teaspoon Maldon salt (or pinch table salt)
NIGELLA EXPRESS

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NIGELLA EXPRESS

Method

  1. Heat 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.
  2. Fry the tortilla strips for a few minutes until crisp and golden, and then remove to a bowl.
  3. Add 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.
  4. Put 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.
  5. Once the eggs are setting, remove the pan from the heat, and continue stirring the eggs until they are done to your liking.

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  • Tried it and loved it! The chilli pepper I used was really hot, and it really balanced the sweetness of the corn tortillas and the eggs; brilliant recipe!

    Posted by tinascookings on 7th Feb 2012 at 15.28

  • Mmmm sounds lovely! I love love love scrambled eggs and like the idea of adding bits of tortilla in there to give the mixture some substance. This is definitely on my 'to cook' list :)

    Posted by hbunting86 on 21st Mar 2012 at 9.25

  • Delicious, I made this a month or so ago and it went down a treat with my hubby!

    Posted by Yvonne5 on 21st Mar 2012 at 10.15

  • I just tried this recipe about 2hours ago..its nice, a different way of having scrambled eggs..

    Posted by glover on 11th May 2012 at 10.26

  • I died and went to heaven.

    Posted by smitmuj245 on 12th May 2012 at 9.19

  • Cilantro!

    Posted by Bill_Kos on 12th May 2012 at 11.25

  • Tried this recipe today and it was as delicious as Nigella said it would be . . because i didn't have any chillies i used half a green pepper instead and it went down a treat . .

    Posted by V.BRICE on 6th Nov 2012 at 23.52

  • You could transfer this recipe in a minimum wash-up way. Just make the scrambled eggs, only leave out the tortilla's. Then in the end, heat/bake the tortilla wraps in a dry frying pan. Fold in the eggmixture in the tortilla wrap and eat. This way you'll only have one pan to wash up. You can do this with every kind of scrambled eggs too.

    Posted by KissJanneke on 6th Dec 2012 at 12.37

  • Delicious! Quick easy and very satisfying meal!

    Posted by NikiK on 7th Dec 2012 at 8.25

  • I love this. I make it, however, as a hybrid. I incorporate elements of Nigella's Masala Omelette - a long standing breakfast/lunch/dinner favourite. Along with the chili and spring onion, I add ground cumin, coriander amd tumeric. I also like finely diced red capsicum. Toasted pita can be used in place of the tortilla, if that is all you have.

    Posted by craig74 on 9th Dec 2012 at 3.54

  • I make this but I swap the tomatoes for strips of slightly sauteed red or yellow peppers also I used wholemeal pitta bread pockets and it is absolutely divine we have this for brunch or supper and my daughter who didn't like scrambled eggs loves it!

    Posted by taeko on 15th Jan 2013 at 13.48