- ½small red onion or 3 spring onions, sliced
- 2 handfulscherry tomatoes, halved and deseeded
- a pinchsmoked paprika
- 4eggs, beaten
- Olive oil
- Salt and pepper
- Sliced green spring onion to garnish
Nigella's Mexican scrambled eggs aren't easy on the eye. When I first made them I kept my expectations low as they looked bizarre and scrambled eggs aren't a favourite of mine. I was wrong though; they taste great and I've made them countless times since, for breakfast, lunch and dinner.
I've changed the recipe slightly, substituting mild paprika for green chillies and red onion for spring onions, although if I have spring onions I'll often include them as well as they add colour. Red onions make the dish slightly sweeter although the original recipe is perfectly nice too.
- Place a medium sized frying pan over a hob and pour in a tablespoon of olive oil.
- Place the tortillas on top of each other and roll into a sausage shape. Snip 0.5cm slices into the pan using scissors and turn occasionally until they colour.
- Remove the tortillas from the pan and place to one side. If the pan looks dry add a little extra olive oil.
- Place the onion (or spring onions if using) into the frying pan and fry for a few minutes.
- Add the tomatoes to the pan along with a pinch of paprika.
- After the onions and tomatoes have softened add the tortillas back into the pan.
- Pour in the egg and stir gently for 1 - 2 minutes depending on how you like your eggs scrambled.
- Season to taste then turn out onto warmed plates.
- Garnish with sliced green spring onions if using.