Mexican Scrambled Eggs

Scoop up chilli flecked eggs with crunchy tortilla chips for brunch bandito style!
By Gino D'Acampo
Mexican Scrambled Eggs
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 10 minutes
  • Prep Time: 40 minutes plus soaking
  • Effort: easy


For the tortilla crisps

  • 2 corn tortillas, several days old
  • sunflower oil, for frying

For the eggs

  • 2 fresh green jalapeƱo chillies
  • 1 large tomato
  • 1 tbsp olive oil
  • 1 clove garlic, chopped
  • 4 spring onions, finely chopped
  • 8 eggs, beaten
  • black pepper
  • 150 ml single cream
  • 1 small bunches coriander, finely chopped


1. Cut the tortillas into long strips. Pour enough oil into a frying pan to give a depth of 1cm and heat until very hot. Fry the tortilla strips, in batches, for a minute or two until they are crisp and golden, turning occasionally. Drain on kitchen paper.

2. Spear the chillies on a long-handled metal skewer and roast over the flame of a gas burner, until the skins blister and darken, taking care not to let the flesh burn. Alternatively, you could pierce them and dry-fry in a griddle pan until the skins are scorched. Place them in a strong plastic bag and tie the top to keep the steam in. Set aside for 20 minutes.

3. Cut a cross in the base of the tomato, place in a heatproof bowl and pour over boiling water to cover. After 3 minutes, lift the tomato out using a slotted spoon and plunge into a bowl of cold water. Leave for a few minutes to cool.

4. Drain the tomato, remove the skin and cut it into four pieces. Using a teaspoon scoop out the seeds and the core, then dice the flesh finely.

5. Remove the chillies from the bag and peel off the skins. Cut off the stalks, then slit the chillies and scrape out the seeds. Chop the flesh finely. Put the eggs in a bowl, season with salt and pepper and beat lightly to combine.

6. Heat the oil in a large frying pan, add the garlic and spring onions and fry gently until soft. Stir in the diced tomato and cook for 3 - 4 minutes more, then stir in the chillies and cook for a further minute.

7. Pour the eggs into the pan, keeping the pan over the heat. When only a small amount of uncooked egg is visible, stir in the cream so that the cooking is slowed down and the mixture cooks to a creamy mixture rather than a solid mass.

8. Stir in the chopped coriander. Arrange the tortilla strips on four serving plates, spoon the eggs over and serve immediately.

9. Cook's tipWhen cooking the tortilla it is important that the oil is the correct temperature. To test if the oil is ready to use, carefully add a strip of tortilla. If the strip floats and the oil bubbles around the edges, straight away, the oil is ready.

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