Mexican Scrambled Eggs (4)
Ingredients
Instructions
  1. Heat the oil in the pan until sizzling gently , then add the onion and chilli and cook for about 5 minutes over a medium low heat so the onion softens without browning.
  2. Add the garlic and continue to cook on a low heat. Meanwhile, scoop the seeds from the tomatoes and discard, dice the remaining flesh and add to the pan.
  3. Whisk the eggs with the milk, season with salt and pepper then add to the onion mixture, stirring and gently heating through until they start to scramble. Cook as you like your eggs, being mindful that they will carry on cooking after you have turned off the heat.
  4. Sprinkle with the chopped coriander and serve with warm corn tortillas and your favourite hot salsa.