Heat the oil in a frying pan.
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.
Return the pan to the heat and add the tomato, spring onion and chilli. Stir fry for about a minute.
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.
Divide the spicy scrambled eggs between two serving plates and serve immediately.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Recipe taken from Nigella's book, "Nigella Express"
For more recipes, please visit the BBC website: www.bbc.co.uk/food
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