Huevos a la Mexicana (Mexican Scrambled Eggs with Tomato)
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Ingredients
- 8 large eggs
- 300 g tomatoes
- 1 onion
- 1 fresh green chillies
- 1 tbsp olive oil
- 8 corn tortillas
Nutrition (per serving)
- Calories
- 385 kcal
- Protein
- 21.7 g
- Carbohydrate
- 29.4 g
- of which sugars
- 5.2 g
- Fat
- 18.8 g
- of which saturates
- 5 g
- Fibre
- 5.3 g
- Salt
- 0.56 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely chop the onion and fresh green chillies and fry in the olive oil for 4 minutes until soft.
- 2
Chop the tomatoes and add to the pan, cooking for 5 minutes until pulpy.
- 3
Beat the large eggs and pour into the pan, stirring gently until just set.
- 4
Warm the corn tortillas in a dry pan.
- 5
Serve the eggs hot with the warm tortillas.
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