Have to admit that not I, but my wonderful husband, Jon, made these for us all for lunch – I am a lucky woman! Jon loves cooking from ‘Mexican Food made Simple’ by Thomasina Miers and we are both really excited about her new TV show starting this summer! We are trying to introduce Abbie to some Mexican food (as we love it) and try to give her something that is familiar (scrambled eggs/chorizo) whilst also introducing new flavours like chilli. As you can see, we didn’t have any problems in convincing her of the merits of these dishes!
A happy burrito muncher!
It really was incredibly tasty and a geat adaptation to our usual ‘Huevos Rancheros’.
Mexican Scrambled Eggs with chorizo Serves 2 adults and 1 child
5 corn tortillas
1-2 tablespoons olive oil
1/2 white onion, diced
100g uncooked chorizo sausage
1 deseeded and diced red jalapeno pepper
2 garlic cloves, minced
2 plum tomatoes, quartered
6 eggs, lightly beaten
25ml milk
50g Pecorino cheese, grated
salt and pepper
chopped, fresh corriander
- Heat olive oil in large frying pan and when hot, add onion, chorizo and chilli. Cook for 5 mins and then add garlic. Stir fry for about 10 mins until onion is translucent and chorizo has released fat into the pan
- Scoop out seeds from tomato and add to pan – cook for a few mins to warm through
- Whisk eggs, milk and cheese together, season with s&p and stir in half of the corriander. Add egg mixture to the sizzling chorizo, turn heat right up and cook as you like your eggs; runny or set – be aware that they carry on cooking after you have turned the heat off.
- Serve scatter with other bit of corriander, in warm corn tortillas
Scrambletastic with warm corn tortillas
kidandkitchen 