Mexican-style scrambled eggs
Egg, whole, raw
6 large, raw
1 teaspoons, level, mild
30 g, handful, roughly chopped
4 taco shell(s), medium, warmed according to pack instructions
4 medium, white and greens separated, thinly sliced
4 large, finely diced
Sliced Green Jalapenos in Brine
1 tablespoons, drained, finely chopped
2 medium, juice, plus wedges, to serve
- To make the salsa, combine the white parts of the spring onions, the tomatoes, jalapeños and lime juice in bowl. Season to taste and set aside.
- Put the eggs in a jug with the milk and chilli powder and beat together with a fork. Season to taste.
- Brush a large non-stick pan with the oil and put over a low heat. Pour in the egg mixture and leave for 30 seconds, then fold in from the edges as it starts to set. Stir with a wooden spoon every now and then, letting more of the egg set between stirring. Continue until the eggs are softly set, then remove from the heat. Stir in the green parts of the spring onions and the coriander.
- Spoon the scrambled eggs into the warm taco shells and top with the salsa, then serve with the lime wedges.