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
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.
👌🏻👌🏻
ReplyDeleteWould taste lovely let me try