• 2 tablespoons vegetable oil

  • 2 soft corn Tortillas

  • 1 Tomato seeds removed, roughly chopped

  • 1 spring onion chopped

  • 1 small green chilli deseeded and chopped

  • 4 Free Range Eggs beaten

  • 0.25 teaspoon sea salt or pinch table salt


  • 1.

    Heat the oil in a frying pan.

  • 2.

    Roll up the corn tortillas into a sausage shape, then carefully snip them into strips with a pair of scissors straight into the hot oil. Fry the tortilla strips for a few minutes until crisp and golden-brown, then remove to a bowl.

  • 3.

    Return the pan to the heat and add the tomato, spring onion and chilli. Stir fry for about a minute.

  • 4.

    Return the corn tortilla strips to the pan and add the beaten eggs and the salt. Using a wooden spoon, stir the egg mixture over a low-medium heat until the eggs are cooked to your liking.

  • 5.

    Divide the spicy scrambled eggs between two serving plates and serve immediately.


Recipe taken from Nigella's book, "Nigella Express"
For more recipes, please visit the BBC website:

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