Mexican Scrambled Eggs

Ingredients

• Eggs4
• Tomatoes, finely diced180 g
• White onion, finely diced50 g
• Jalapeno, finely diced1
• Cooking oil1 tbsp
• Salt1 g
• Coriander leaves, chopped10 g

Method

1. Beat eggs with salt; remove chili seeds for a milder dish and dice vegetables finely.
2. Heat oil over medium heat and cook onion and chili for 3 minutes.
3. Add tomato and cook 3–4 minutes until excess juice evaporates.
4. Reduce to medium-low heat, add eggs and fold slowly for 2–3 minutes until fully set with no liquid egg; scatter coriander.

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