Mexican scrambled eggs with onion, jalapeño and tomato, served with warm corn tortillas. Serves 2.
large4piece
0.5tsp
1tbsp
0.5piece
1piece
2piece
4piece| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 4piece | large | — | |
| 2 | | 0.5tsp | — | — | |
| 3 | | 1tbsp | — | — | |
| 4 | | 0.5piece | — | — | |
| 5 | | 1piece | — | — | |
| 6 | | 2piece | — | — | |
| 7 | | 4piece | — | — |
Crack the eggs into the mixing bowl.
Egg · 4 piece
Add the salt.
Salt · 0.5 tspPour the oil into the large frying pan.
Sunflower oil · 1 tbsp
Lay the onion half on the chopping board.
White onion · 0.5 piece
Lay the jalapeño on the board.
Jalapeño chilli · 1 pieceTrim it and chop it finely, seeds and all; scrape out the seeds first for less heat.
Fry over a medium heat for about 3 minutes, stirring now and then, until soft.
Lay the tomatoes on the board.
Plum tomatoes · 2 pieceFry for about 3 minutes, stirring, until the tomatoes soften and most of their juice has cooked off.
Meanwhile, put the first tortilla in the dry frying pan.
Corn tortillas · 4 piece
Warm the tortillas one at a time over a medium heat, about 30 seconds a side, turning with the tongs.
Stir slowly with the spatula for about 2 minutes, until the eggs are just set but still soft. If you're serving anyone pregnant, very young or elderly, use British Lion or pasteurised eggs, or cook the eggs until firm.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 4 piece | | Crack the eggs into the mixing bowl.⏱ 30sResultEgg |
| 2 | 0.5 tsp | | Add the salt.⏱ 5sResultSalted eggs |
| 3 | — |  | Beat with the fork until smooth.⏱ 30sResultBeaten eggsused in step 20 |
| 4 | 1 tbsp | | Pour the oil into the large frying pan.⏱ 10sResultSunflower oil |
| 5 | 0.5 piece | | Lay the onion half on the chopping board.⏱ 5sResultWhite onion |
| 6 | White onionstep 5 | | Peel off the skin.⏱ 15sResultPeeled onion |
| 7 | Peeled onionstep 6 | | Chop it finely.⏱ 1 minResultFinely chopped white onion |
| 8 | Finely chopped white onionstep 7 | | Put the onion in the pan.⏱ 5sResultOnion and oil |
| 9 | 1 piece | | Lay the jalapeño on the board.⏱ 5sResultJalapeño chilli |
| 10 | Jalapeño chillistep 9 | | Trim it and chop it finely, seeds and all; scrape out the seeds first for less heat.⏱ 40sResultChopped jalapeño |
| 11 | Chopped jalapeñostep 10 | | Add it to the pan.⏱ 10sResultOnion and jalapeño |
| 12 | — | | Fry over a medium heat for about 3 minutes, stirring now and then, until soft.⏱ 3 minResultSoft onion and jalapeño |
| 13 | 2 piece | | Lay the tomatoes on the board.⏱ 5sResultPlum tomatoes |
| 14 | Plum tomatoesstep 13 | | Cut out the cores and dice them finely.⏱ 1 minResultDiced tomatoes |
| 15 | Diced tomatoesstep 14 | | Add them to the pan.⏱ 10sResultOnion, jalapeño and tomato |
| 16 | — | | Fry for about 3 minutes, stirring, until the tomatoes soften and most of their juice has cooked off.⏱ 3 minResultSoft tomato and chilli |
| 17 | 4 piece | | Meanwhile, put the first tortilla in the dry frying pan.⏱ 10sResultCorn tortillas |
| 18 | — | | Warm the tortillas one at a time over a medium heat, about 30 seconds a side, turning with the tongs.⏱ 4 minResultWarm tortillas |
| 19 | Warm tortillasstep 18 |  | Put 2 on each plate.⏱ 10sResultWarm tortillas |
| 20 | Beaten eggsstep 3 | | Turn the heat to low and pour in the eggs.⏱ 10sResultEggs and tomato |
| 21 | — | | Stir slowly with the spatula for about 2 minutes, until the eggs are just set but still soft. If you're serving anyone pregnant, very young or elderly, use British Lion or pasteurised eggs, or cook the eggs until firm.⏱ 2 min 30sResultSoft scrambled huevos |
| Total Time | 18 min | ||
| Nutrient | Per serving |
|---|---|
| 427kcal | |
| 18g | |
| 18g | |
| 4g | |
| 45g | |
| 6g | |
| 5g | |
| 747mg |
Mexican scrambled eggs with onion, jalapeño and tomato, served with warm corn tortillas. Serves 2.
What you’ll doYou will soften onion, jalapeño and tomato, then scramble beaten eggs through them and serve them with warm corn tortillas.
