Tuesday, 29 March 2011

RECIPE - Mexican Scrambled Eggs

I love this recipe for breakfast because it's a tasty and filling start to the day. It takes a bit longer to prepare than most breakfasts, but is definitely worth it. I came up with this recipe myself, basing it on the Mexican Huevos Rancheros, which involves fried eggs on top of a spicy tomato sauce. I'm not a big fan of fried eggs, but do love scrambled eggs, so adapted it accordingly. Best of all its no syns at all!

(serves 2)
4 medium eggs
12 cherry tomatoes or 4 regular tomatoes
1 onion
1 chilli (any kind depending on your preference)
2 cloves garlic
Fry light
Salt and pepper
Tabasco sauce (optional)

  1. Finely dice the onion, garlic and chilli, and add to a frying pan sprayed with fry light. Cook over a medium heat with a splash of water until slightly softened (about 3 or 4 minutes). If the pan becomes dry, and an extra splash of water as needed.
  2. Roughly chop the tomatoes and add to the pan, ensuring that any juice from the tomatoes also goes in. Cook over a medium heat for about 10 minutes, until the tomatoes have softened, adding water as necessary so that it doesn't dry out.
  3. Beat the eggs, and season with salt and pepper. Add to the pan and scramble
  4. Serve with the Tabasco - add as little or as much as you like depending on your taste
These are also delicious over a slice of toast if you wish to use a Healthy Extra, or with some grilled bacon (fat removed)


  1. This is perfect. I was planning on scramble egg this week. I've not tried anything other than paprika in them before. Probably because I'm not a big fan of spicy food.

    Thanks chicka!


  2. Enjoy - if you don't want any spice, I can't see anything wrong with leaving out the chilli and tabasco from this. You should still get good flavour!