Mexican Scrambled Eggs
by Nigella. Featured in Nigella Express

"This is not only the best way to start the day, but the best way to end it, too. You can make it even more of a meal by serving some refried beans alongside."

Some recipes fold in 1/2 cup shredded cheddar or Monterey Jack cheese as soon as the eggs are removed from the heat. Garnish and serving options: Salsa, pico de gallo, sour cream, avocado, cilantro, scallions, corn or flour tortillas, beans. In Mexico and Tex-Mex cooking, this dish is call Migas.

2 tablespoons vegetable oil
2 soft corn tortillas
1 tomato (deseeded and roughly chopped)
1 spring onion (roughly chopped)
1 green chilli (deseeded and chopped)
4 large eggs (beaten)
¼ teaspoon maldon salt (or pinch table salt)

Heat the vegetable oil in a heavy-based frying pan. Roll up the corn tortillas in a sausage shape and then snip them into strips with a pair of scissors straight into the hot oil.

Fry the tortilla strips for a few minutes until crisp and golden, and then remove to a bowl.

Add the chopped tomato and spring onion to the hot oily pan along with the chopped chilli, turning everything about for a minute or so with a wooden spoon.

Put the corn tortilla strips back in the pan, and add the beaten eggs and salt. Using the same spoon, move everything about the pan as you do when scrambling eggs.

Once the eggs are setting, remove the pan from the heat, and continue stirring the eggs until they are done to your liking.

Serves: 2