Mexican scrambled eggs

eggsI love Mexico. The music, the people, the colours, the sounds, and the food. Did I mention the food?

From mouthwatering mole to sauce dribbling down your fingers tlayudas, tacos and tamales, the food in Mexico is a love affair all of its own.

During a 6 month journey across the country I was lucky to sample many a breakfast dish (some healthy, some not so healthy) but a simple pan of Mexican heuvos revueltos – aka scrambled eggs – has become one of my favourites. Here how you can create your own version at home.

Ingredients (makes enough for two people)

  • 5 eggs
  • salt and black pepper
  • half an onion, finely sliced
  • 2 cloves of garlic
  • 1 large tomato, diced
  • half a chilli, diced (optional, you decide the heat)
  • 1tbsp olive oil (plus 2 tsp for the bread)
  • 2 slices sourdough bread (can also use wholewheat pitta, bagels, rye)
  • half a ripe avocado

How to 

  1. Break the eggs into a bowl and lightly (don’t over beat) the eggs with a pinch of salt and black pepper
  2. Slice the sourdough and drizzle each with a teaspoon of olive oil and rub with one of the cloves of garlic
  3. Chop the onion, tomato, chill and remaining garlic clove
  4. Heat the remaining olive oil large non stick pan and set another pan to heat for the toast
  5. Add the onion and garlic to the oil and fry for a couple of minutes, then add the chilli and tomato for a further 1-2 minutes
  6. Put the bread oil side down into the dry pan and keep an eye so that it doesn’t burn
  7. Pour the eggs into the pan with the tomatoes and swirl to cover the pan. Leave for a minute until starting to set and then use a wooden spoon or spatulate to gently fold the eggs until you have a soft scramble
  8. Flip the toast for the last minute then move to plates and top with the eggs, finish with a few slices of avocado and an blast of black pepper or for a truly Mexican breakfast, extra hot sauce.