Celebrity chef and new Great British Bake Off judge Nigella Lawson has shared her quick and simple Mexican scrambled eggs recipe, and fans say the results are incredible. The dish, which originally featured in Nigella Express before appearing on her website, includes green chilli and crispy tortilla strips.
Nigella's Twist on a Classic
Nigella explained: "This is not only the best way to start the day, but the best way to end it, too. You can make it even more of a meal by serving some refried beans alongside, but I love it just as it is. It also happens to be one of the greatest hangover cures around."
She added: "You know, I'm tempted to consider overdoing it partywise just to have an excuse to whip up a batch of these. But then, they are so good that there is always a reason to eat them; no need to scout around for excuses."
Fan Reactions
The recipe has resonated with fans, with one commenting: "Absolutely delicious! , for a lazy Saturday supper. I just doubled the amount of veggies and tortillas (this time whole-wheat) and added two more eggs. It does the job feeding two hungry grown-ups!"
Another remarked: "Nigella is so good at these kinds of recipes. The idea and the ingredients are simple, but they combine in a way that is sublime. Case in point, we crave this constantly for breakfast, lunch, or dinner!"
How to Make Nigella's Mexican Scrambled Eggs
This recipe serves two people.
Ingredients:
- Two tablespoons of vegetable oil
- Two soft corn tortillas
- One tomato, deseeded and roughly chopped
- One spring onion, roughly chopped
- One green chilli, deseeded and roughly chopped
- Four large eggs, beaten
- 1/4 teaspoon of Maldon salt
Method:
Begin by warming the oil in a frying pan, then roll your tortillas into a sausage-like shape before snipping them into strips using scissors directly into the heated oil. Cook for several minutes until the tortilla pieces turn crisp and golden, then transfer them to a bowl and set aside.
Add the diced tomato, spring onion, and green chilli to the hot pan, stirring everything together with a wooden spoon for about a minute. Return the corn tortilla strips to the pan, then pour in the beaten eggs and add salt. Stir everything as you would when making scrambled eggs. When the eggs have set, take the pan off the heat and keep stirring until they're cooked to your preference.
