Mexican Scrambled Eggs

We promised you more eggy goodness to whip up in your kitchens..so here is another one. 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 stir-fried veggies or chicken alongside, but we love it just as it is. It also happens to be voted one of the best hangover cures around by a bunch of my drinking buddies. Sometimes you might even be tempted to consider overdoing it party-wise 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.

Ingredients:

• 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)
• A pinch of table salt

Method:

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. Fry the tortilla strips for a few minutes until crisp and golden, and then remove to a bowl. Add the chopped tomato and spring onion to the hot oily pan along with the chopped chili, turning everything about for a minute or so with a wooden spoon. 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. Once the eggs are setting, remove the pan from the heat, and continue stirring the eggs until they are done to your liking. Enjoy with toasted bread or by themselves also.