Nigella's Mexican scrambled eggs aren't exactly easy on the eye. When I first made them my expectations were low as they looked bizarre and scrambled eggs aren't a favourite of mine. How wrong I was. They taste gorgeous and I've made them countless times since, for breakfast, lunch and dinner.
I've changed the recipe slightly, substituting smoked paprika or chipotle paste for green chilli and I add half a red onion which makes the dish slightly sweeter.
- olive oil
- 2 tortillas
- ½ red onion, sliced
- 2-3 spring onions, sliced (plus extra to garnish)
- 2 handfuls cherry tomatoes, halved and deseeded
- a pinch of smoked paprika (or ¼ chipotle paste)
- 4 eggs, beaten
- salt and pepper
- 1 avocado, sliced or cubed (optional)
- Place a medium sized frying pan over a medium heat and pour in 1 tablespoon of olive oil.
- Stack 2 tortillas on top of each other and roll into a sausage shape. Using scissors, snip ½cm slices into the frying pan and turn occasionally until they colour, then remove from the pan and place to one side. If the pan looks dry add a little more olive oil.
- Add ½ a sliced red onion and 2-3 sliced spring onions (reserving a little to garnish) to the frying pan and fry for a few minutes. Add 2 handfuls of halved and deseeded cherry tomatoes to the pan along with a pinch of smoked paprika (or ¼ teaspoon of chipotle paste).
- Once the onions and tomatoes have softened, add the cooked tortillas back into the pan. Pour in 4 beaten eggs and stir gently for a few minutes depending on how you like your eggs scrambled.
- Season to taste then turn out onto warmed plates and garnish with sliced green spring onions and sliced or cubed avocado if using.