this isn’t meant to be a traditional mexican dish by any means, but it’s one of my favourite brekky dishes which includes a lot of mexican flavours. it's all creamy-chilli yumminess.
· pretty easy
· serves 4
· 1 tablespoon olive oil
· 2 spring onions (green onions), sliced
· 2 garlic cloves, sliced
· 2 tablespoons jalapenos, chopped (more depending if you want it hotter)
· 2 tomatoes, sliced into wedges
· 4 eggs
· freshly ground pepper and salt
· ½ cup thickened cream
· ½ bunch fresh coriander (cilantro), leaves chopped
· a sprinkle of toasted sesame seeds, to serve (optional)
· buttered toast, to serve (sourdough or a big crust loaf works the best)
1. Over a medium heat, fry the spring onions, garlic, jalapenos in the olive oil for a couple of minutes until they start to soften, then add the tomatoes.
2. Just as the tomatoes start to collapse, whisk up the eggs in a jug or glass with a fork until combined. Season with salt and pepper. Pour into the pan and leave it for a couple of minutes without stirring.
3. As the egg starts to set, stir the edges into the middle, and pour in the cream. Fold the edges into the middle again.
4. Before the egg sets completely, pull it off the stove – you want the eggs to be a bit runny still.
5. Serve the eggs over toast scattered with coriander (cilantro) and sesame seeds, if using.
if i want it really hot, i'll often add a small red chilli, chopped, in with the garlic, spring onions and jalapenos.