Scrambled eggs are a staple for many home cooks, loved for their simplicity and delicious flavour.
Even when served with nothing but butter, the eggs turn rich and silky, making for an enjoyable meal.
But British chef Nigella Lawson claims to have a much more exciting way of eating scrambled eggs – with a Mexican twist.
Sharing a recipe from her cookbook Nigella Express, the chef said: “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.”
Method
Start by preparing the vegetables; deseed and roughly chop the tomato and chilli, then deseed the chilli and finely chop it.
Roughly chop the spring onions then set everything aside for later and heat the oil in a heavy-base frying pan.
Roll up the corn tortillas into a sausage shape and strip them into strips with a pair of scissors, dropping them directly into the hot oil.
Fry the tortillas for a few minutes until golden and crisp then transfer to a bowl. Tip the tomatoes and onion into the pan along with the chilli, stirring for a minute with a wooden spoon.
Return the tortillas to the pan then add the four beaten eggs and salt. Move everything around the pan as you would while scrambling eggs on their own.
As the eggs start to set, remove the pan from the heat and continue to stir the eggs until they’re cooked to your liking.
The eggs can be served independently or with a drizzle of hot sauce for extra spice. Alternatively, a dollop of sour cream or something similar is perfect for cooling the eggs.
