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Mexican Scrambled Eggs

by . Featured in NIGELLA EXPRESS
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Introduction

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.

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.

Mexican Scrambled Eggs
Photo by Lis Parsons

Ingredients

Serves: 2

Metric Cups
  • 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)
  • 2 tablespoons vegetable oil
  • 2 soft corn tortillas
  • 1 tomato (deseeded and roughly chopped)
  • 1 scallion (roughly chopped)
  • 1 green chile (deseeded and chopped)
  • 4 large eggs (beaten)
  • ¼ teaspoon sea salt flakes (or pinch table salt)

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.
  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 scallion 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.

Tell us what you think

What 18 Others have said

  • I've shortcut this recipe with great success. Melt coconut oil in a fry pan. Beat eggs with a splash of cream and a drop,or two of Tabasco Heat the pan and oil. Add a good Tbls or so of organic salsa. Heat the salsa and add the beaten eggs. Take a good handful,of organic nacho chips. Crumble them over the eggs. Quickly mix the egg mixture. Add some organic Mexican, shredded cheese. Keep moving in the pan to finish. Plate and garnish with fresh, organic in cilantro. Wrap in warmed, organic tortilla shells if desired. An extra touch would be to separately heat the tortilla shells in hot avocado oil until they puff up and blister. Then wrap the egg mixture. Delicious and I'm tired of making them. Everyone here keeps requesting.

    Posted by SFurey on 4th February 2016
  • Absolutely delicious!, for a lazy Saturday supper. I just doubled the amount of veggies and tortillas (this time whole-wheat) and added two more eggs. It does the job feeding two hungry grown ups!

    Posted by NikiK on 20th April 2015
  • Used mushroom, red onion and had avocado with black pepper on the side, DELICIOUS.

    Posted by e_llie on 21st August 2014
  • I add a touch of cumin and some fresh coriander at the end! Makes such a a refreshing summery change from plain scrambled eggs

    Posted by JamesPark on 9th June 2014
  • Perfect! Feeling slightly fragile this morning and this has perked me up no end!

    Posted by krmurrell on 15th June 2014
  • was awesome...but had my own minor little change...instead of the tortillas added parathas(Indian flat bread)..turned yummm..!!

    Posted by manjari on 2nd September 2013
  • I've had this twice now, once with red onion, green pepper & cherry tomatoes (which is all I had in the fridge at the time) and once following the recipe but using crushed chilis from a jar instead of green chillis. Both times were very tasty but I would suggest using chili powder too if you prefer your food a little spicier!

    Posted by Pinkstarbuck on 3rd June 2013
  • 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 January 2013
  • 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 December 2012
  • 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 December 2012
  • Delicious! Quick easy and very satisfying meal!

    Posted by NikiK on 7th December 2012
  • 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 November 2012
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