Thursday, 4 February 2010

Mexican Scrambled Eggs

I watched a fair bit of Nigella Express one Sunday morning and one of the recipes that caught D's eye were these Mexican Scrambled Eggs. In fact, he was so intrigued that he wanted to have them for dinner that night.

After a quick trip to the corner store for eggs, this dinner came together in minutes. It was very easy and very tasty. We served it with some oven baked hash browns and were both very full at the end of it.

Mexican Scrambled Eggs
from Nigella Express by Nigella Lawson

2 tbs vegetable oil
2 soft corn tortillas
1 tomato, deseeded and roughly chopped
1 spring onion, roughly chopped
1 tsp chilli paste
4 eggs beaten
1/4 tsp kosher salt

Heat the 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. (I did mine over the cutting board and then cut the strips into thirds, simply because the strips seemed too long).

Fry the tortilla strips for a few minutes until crisp and golden, and then remove to a bowl.

Add the chopped tomato, spring onion and chilli paste to the pan and turn about for a minute or so.

Put the tortilla strips back into the pan and add the beaten eggs and salt. Move everything about as you do when scrambling eggs.

Once the eggs are setting, remove the pan from the heat and continue stirring until the eggs are done to your liking.

Thanks to a huge backlog of posts, the posting of this recipe has been a little delayed. It was originally made in December 2009.

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