Mexican Egg Scramble on Toast 🇲🇽

 

Give your scrambled eggs a Mexican twist and start the day with a special breakfast with fresh eggs, a handful of cherry tomatoes, chopped jalapeño chillies, spring onions and coriander fried in a pan.  Serve it over a piece of toast (or tortillas if you like).  My sister lives near the Mission district in San Francisco where a lot of Latino Americans live and work.  Whenever I visit her, I take myself to one of the cafes there for a Mexican breakfast with generous servings of eggs, refried beans, salsa, cheese and tortillas, after which you don't need to eat again for the rest of the day.  This simple dish brings back fond memories.

Serves 2

INGREDIENTS

• 2 teaspoons olive oil or vegetable oil
• ½ cup cherry tomatoes, cut large ones in half
• 1 green jalapeño chilli, seeds removed, finely chopped
• ¼ cup coriander, stems and leaves, finely chopped
• ⅓ cup spring onions, finely chopped
• 4 eggs
• sea salt
• freshly ground black pepper

METHOD

1. Heat a medium size non-stick frying pan with oil over medium high heat and swirl it around to cover the pan.  Add spring onions and chilli.  Sauté for 30 seconds until just wilted.  Add tomatoes and coriander.  Sauté for 1 minute.
2. Crack the eggs, one at time, into the pan.  Scramble each with your spatula to mix with the vegetables as you go.  Cook until the eggs begin to set, but still creamy.  Serve immediately on top of toasted bread.  Season with salt and pepper to taste.