Nigella's Mexican Scrambled Eggs recipe

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An unusual and speedy scrambled egg recipe. I love the combination of crispy, rolled up tortillas alongside tomatoes, spring onions and eggs.

  • Prep5m
  • Cook10m
  • Total15m

Nigella's Mexican scrambled eggs are quite strange looking. When I first made them my expectations were low as scrambled eggs haven't always been 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, swapping the green chilli for smoked paprika or chipotle paste and I add half a red onion, which makes the dish slightly sweeter.


Nigella's Mexican Scrambled Eggs

  • Prep5m
  • Cook10m
  • Total15m
Serves: 2


  • 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)


  1. Place a medium sized frying pan over a medium heat and pour in 1 tablespoon of olive oil.
  2. 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.
  3. 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).
  4. 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.
  5. Season to taste then turn out onto warmed plates and garnish with sliced green spring onions and sliced or cubed avocado if using.

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