Mexican-style scrambled eggs
Eggs scrambled with tomato and green chilli for breakfast with tortillas, in which the garlic and onion salt supplies the onion of the classic trio.
15 min · Serves 2
Ingredients
- 4 eggs
- 2 ripe tomatoes, diced
- 1 serrano or jalapeño chilli, chopped (optional)
- 1 tbsp (15 ml) olive oil
- Half a tsp Xalte Garlic & Onion salt
- 4 corn tortillas
- A handful of chopped fresh coriander
Method
- 1Heat the oil in a frying pan over a medium heat and fry the tomato and chilli for 4-5 minutes, until the tomato softens.
- 2Beat the eggs with the Xalte Garlic & Onion salt and pour them into the pan.
- 3Stir gently for 2-3 minutes, until the egg is set with no runny parts.
- 4Warm the tortillas in a dry pan and serve the eggs with the coriander on top.
