Mexi Scrambled Eggs

4
Servings
15m
Prep Time
5-7m
Cook Time
20m
Ready In


"I love a little pep to scrambled eggs and this recipe, for me. is just right Easy straight forward recipe. Lovely served with warm corn tortillas and some refried beans. I like it just as well with 3 Korn toasted bread and mixed pepper stir fry. It is good as a light supper too. Play with the recipe. It is lovely to add some chorizo sausage. Perhaps some salsa on top mix some sweet peppers in and don't cut back on the cilntro. The recipe was originally from the New York Times by Martha Rose Shulman with some adjustments by me."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (374.2 g)
  • Calories 261.7
  • Total Fat - 14.5 g
  • Saturated Fat - 4 g
  • Cholesterol - 416.6 mg
  • Sodium - 173.9 mg
  • Total Carbohydrate - 16.2 g
  • Dietary Fiber - 3.7 g
  • Sugars - 10.6 g
  • Protein - 16.5 g
  • Calcium - 96.9 mg
  • Iron - 2.8 mg
  • Vitamin C - 130.1 mg
  • Thiamin - 0.2 mg

Step 1

Heat the oil over medium heat in a large non stick skillet. Add onion, cook until translucent.

Step 2

Turn heat to medium high add chillies, garlic, tomatoes and half the cilantro, cook for about 6 minutes or until the tomatoes have cooked down and the mixture is lightly browned. Season with salt and pepper

Step 3

Add remaining cilantro to the beaten eggs, add eggs to pan, turn heat to medium, stir eggs when they start to cook creating large curds. When they are cooked to your liking adjust seasoning and serve

Tips & Variations


No special items needed.

Related

QueenBea

This is a tasty recipe that will see many repeats here! I didn't have fresh jalapenos on hand so I used pickled jalapenos, oh yum! Made for the Cinco de Mayo Food Photo Event.

review by:
(6 May 2013)

Derf "RIP" Forever in our Kitchen

mmm tasty scrambled eggs, loads of flavour and so easy, it made a delightful Saturday night supper with a piece of sliced turkey/cranberry meatloaf, leftover in the freezer.  I finished it with shredded jalapeno havarti cheese.   I will be making this again, thanks for posting.

(15 Dec 2012)