Mexican Scrambled Eggs

A breakfast for heroes who, even early in the morning, cant resist a challenge: who can eat the spicier dish without blinking an eye.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 1
  • Spiciness: 2
  • Number of Servings: 4

Ingredients

  • 6 pieces Egg, fresh

  • 2 piece Onion, young

  • 1 piece Tomato, red

  • 1 piece Chili peppers, jalapeño, fresh

  • 2 spoons Oil, olive

  • 1 pinch Spices, oregano, dried

  • 3 pinch Salt, table

  • 2 spoons Coriander, leaves, fresh

Steps

  1. Wash the tomato, cut off the green parts, and dice it. Clean the spring onion, wash it, and chop it. Wash the chili, remove the stem and seeds, and finely chop it.

  2. Place a large pan on the stove and heat it over medium heat. Add oil and wait for it to heat up. Add the onion and sauté it for 1 to 2 minutes, stirring until it becomes translucent. Then add the tomato and cook it for a few minutes until it softens. Add oregano and chopped chili, and mix everything well.

  3. Crack the eggs directly into the pan. Season with salt and stir until the eggs scramble and mix with the vegetables. Remove the pan from the heat and sprinkle the eggs with cilantro.

  4. Distribute the eggs onto plates and serve with bread or warmed tortillas.

Nutrition Information (Per 100g)

  • Calories: 116.41 kcal
  • Fat: 7.86 g
    • Saturated Fat: 1.93 g
  • Carbohydrates: 1.66 g
    • Sugars: 0.83 g
  • Protein: 6.9 g
  • Fiber: 0.41 g

Advice

We do not handle hot jalapeño peppers with bare hands because we could accidentally transfer traces to our eyes, which is a very burning experience. Use rubber gloves when working with them. If we dont have jalapeño peppers, we can also use another hot chili.