Scrambled eggs are the perfect way to start the day, however, they can be a bit plain and rubbery if you cook them incorrectly or if you don’t add the correct seasonings.
Scrambled eggs are usually beaten together with salt, butter, oil and other ingredients to form curds.
They’re usually served on toast or with an English breakfast but Nigella Lawson’s dish is a twist on the traditional recipe.
Named ‘Mexican Scrambled Eggs’, the dish, which was featured in Nigella’s book Nigella Express, is “the best way to start the day”, according to the food writer.
Nigella said of the recipe: “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.
Fans of Nigella who have cooked the dish, claim it’s “sublime”, “simple” and “absolutely delicious”.
One person said: “Nigella is so good at these kinds of recipes. The idea and the ingredients are simple, but they combine in a way that is sublime. Case in point, we crave this constantly for breakfast, lunch, or dinner!”
Another commented on the recipe: “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 of feeding two hungry grown-ups!”
How to make Mexican Scrambled Eggs
Ingredients:
- Two tablespoons vegetable oil
- Two soft corn tortillas
- One tomato (deseeded and roughly chopped)
- One spring onion (roughly chopped)
- One green chilli (deseeded and chopped)
- Four large eggs (beaten)
- ¼ teaspoon Maldon salt (or pinch table salt)
Method:
1. Firstly, heat the oil in a heavy-based frying pan. Roll up the tortillas into a sausage shake and snip them into long strips using scissors. Put them into the hot oil.
2. Fry the tortillas for a couple of minutes until they turn crisp and golden. Remove them from the oil and place them in a bowl.
3. Next, add the tomato and spring onion to the pan along with the chilli. Stir and cook for a minute.
4. Add the tortilla strips back to the pan and add the beaten eggs and salt. Stir and move everything around the pan as if you are scrambling eggs normally.
5. When the eggs start to set, remove the pan from the heat but continue to stir the eggs until they reach your preferred consistency.
