I get a lot more satisfaction from making brunch than I do from going out for it, and these Mexican Eggs are quick, healthy and will transport you somewhere much more exciting than your kitchen. They’re basically just pimped up scrambled eggs, but with a fiery kick instead of half a block of butter for flavour — plus some extra veg for good measure. Course, you could have them with buttery toast and they’d be delicious, but if you want to try something a little different, serve them with your very own homemade flatbread instead — they’re quick and easy, I promise, and the sense of satisfaction you get from whipping them up from scratch is BIG.
FLATBREAD — I’ve done a separate blog post on HOW TO MAKE FLATBREAD. They’re super easy, all you need is plain flour, baking powder, yoghurt and salt. If you’re having this for brunch, I’d serve the eggs with one or two flatbreads, maybe some avocado on the side, and Tabasco for extra heat.
INGREDIENTS (for two)
2 spring onions
1 chilli (green or red)
Chop your spring onions, tomato and chilli (deseeded unless you can handle the heat!) and pop them in a frying pan with a little olive oil on a low heat.
Cook slowly until they start to soften and you can smell the delicious flavours.
Beat your eggs in a cup then add to the pan, moving around as you would with straight up scrambled eggs. They’re much better under cooked than overcooked, so once they look almost ready, take off the heat and serve.