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Brunch · Mexican

Huevos a la Veracruzana (Egg and Tomato Scramble with Jalapeño)

20 min Serves 4 ~418 kcal/serving ~£4.50 (£1.13/serving) Gluten-freeKid-friendlyVegetarian

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Ingredients

  • 8 large eggs
  • 300 g tomatoes
  • 1 fresh jalapeño chillies
  • 1 onion
  • 1 tbsp olive oil
  • 8 corn tortillas
  • 50 g feta cheese

Nutrition (per serving)

Calories
418 kcal
Protein
23.5 g
Carbohydrate
29.8 g
of which sugars
5.6 g
Fat
21.5 g
of which saturates
6.8 g
Fibre
5.3 g
Salt
0.91 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Finely chop the onion and fresh jalapeño chillies and fry in the olive oil for 4 minutes.

  2. 2

    Chop the plum tomatoes and add to the pan, cooking for 5 minutes until pulpy.

  3. 3

    Beat the large eggs and pour into the pan, stirring gently until just set.

  4. 4

    Warm the corn tortillas and crumble the feta cheese over the eggs.

  5. 5

    Serve straight away with the warm tortillas.

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