Nigella's Mexican Scrambled Eggs

Nigella Lawson advertises these spicy tomato scrambled eggs with golden pieces of fried corn tortillas as "one of the greatest hangover cures around," but like she also says, they're so good there's "no need to scout around for excuses" to make them. One needs little excuse when it comes to indulgence, and Nigella offers up plenty of temptations.

Nigella's Mexican Scrambled Eggs

Recipe by Lisa Turner From Nigella Express: Good Food Fast Cuisine: Mexican Published on February 25, 2008 Nigella Lawson's "hangover cure" — easy, spicy tomato scrambled eggs for two with golden fried strips of corn tortillas Preparation: 10 minutes Cooking time: 10 minutes Print this recipe Ingredients: 2 tablespoons olive oil 2 soft corn tortillas 1 tomato, seeded and chopped 2 green onions, white parts chopped and green parts sliced 3 jalapeños, seeded and chopped 4 eggs, beaten 1/4 teaspoon sea salt Instructions: Heat a frying pan over medium heat. When hot, pour in the olive oil, wait a few seconds, then swirl around to coat the bottom of the pan. Roll up the corn tortillas into a sausage shape, then snip them into 1/3-inch strips with a pair of kitchen scissors right into the frying pan. Stir fry the tortillas with a wooden spoon for about 5 minutes until crisp and golden. Remove with a slotted flipper to a bowl and set aside. Reduce the heat to medium-low and toss in the tomato, the white parts of the green onions, and the jalapeños, and stir for 1 minute. Pour in the beaten eggs along with the salt. Gently move everything around in the pan for a few minutes until the eggs begin to set. Remove the pan from the heat, add the tortillas and continue to stir until done to your liking. Serve hot with the green slices from the green onions as garnish. Makes 2 servings