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
- Break the eggs into a bowl and lightly (don’t over beat) the eggs with a pinch of salt and black pepper
- Slice the sourdough and drizzle each with a teaspoon of olive oil and rub with one of the cloves of garlic
- Chop the onion, tomato, chill and remaining garlic clove
- Heat the remaining olive oil large non stick pan and set another pan to heat for the toast
- 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
- Put the bread oil side down into the dry pan and keep an eye so that it doesn’t burn
- 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
- 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.