Mexican scrambled eggs is quick breakfast dish is made with red tomatoes, white onions, and green jalapeños, ingredients that mirror the colours of the Mexican flag. You can make it even more of a scrambled eggs by serving some re fried beans alongside, but I love it just as it is. It also happens to be one of the greatest hangover cures around.
3 or 4 Cubes. Butter
1/2 Cup full cream milk
1 small onion, finely chopped
1 capsicum, either finely chopped or juvineils
1 tomato finely chopped
3 thinly sliced Green chilly
Salt and freshly ground black pepper, to taste
Take a clean bowl, break the eggs and add,milk, Salt, freshly ground black pepper and taco seasoning. Blend with hand blender for creamy froth.
Heat the butter in a heavy-based frying pan.
Add the chopped tomato and onion to the hot buttery pan along with the chopped chilli and capsicum, turning everything about for a minute or so with a wooden spoon.
Add the beaten eggs. 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.
Serve hot with toasted or grilled bread and enjoy.