The Ultimate Mexican Scrambler

This is one of my favourite breakfasts of all time. A dish that will turn you into guaranteed wife material. (Serves two)

Throughout my life I’ve regularly been back and forth to the states, doing a year stint there in my early twenties and I absolutely love it. One of the things I miss the most about America is the food.
 Mexican food plays a huge part in the American cuisine, particularly in places such as California and Texas, where you’re closer to the boarder. It’s a far cry from the standard Chiquitos restaurant quality we’re so numbingly used to over in the UK. It’s fresh, cheap to make and (in most cases) pretty healthy too.
 I’ve found it difficult to find decent Mexican restaurants here in the UK, where as in the US they’re a pretty bog-standard food establishment. So, here’s a recipe you can easily follow at home that stays true to a typical Mexican egg breakfast (Huevos Rancheros) and I hope you like it.


What you will need…..

For the Taco Sauce – Game changer

1 ½ tsp Taco Mix (Discovery or El Paso are easy to find)
2 tbsp Cream cheese
1tbsp Sour Cream

Psst for a healthy version, leave out the cheese, chorizo and taco sauce. It tastes just as great!


1. Dice up your half onion, finely chop the chillies, crush the garlic (I always use a garlic mincer) and slice the red pepper into long thin strips. Heat up a large frying pan with some olive oil and throw these in. Cook on a medium heat for around 4 mins, stirring regularly.
2. Crack 6 eggs into a bowl, add a splash of milk, and beat well until the yolks have mixed in. Leave to one side. Dice up the tomato and thinly chop the spring onion, throw these in the pan, along with the diced chorizo and turn the heat down.

3. Okay, if you’re going to make Taco sauce (and I highly recommend you do) this is going to take a few minutes, so turn the heat right down so nothing burns. Scoop the cream cheese into a small bowl and heat in the microwave for 30 seconds. Give it a good stir and add in the taco mix. Then add the sour cream, ranch and a good splash of hot sauce. Depending on how you like it, adjust to your taste. This sauce isn’t supposed to be overly spicy, so easy on the hot sauce, Fuller.
4. If you’re skipping the sauce then allow the tomatoes and spring onion to cook for a few mins. Then add the egg mixture. Season.

5. Stir regularly until the eggs start to look less runny and more of a scrambled egg texture, then turn the heat as low as it will go. Add the grated cheese and watch your creation turn into a gooey mess. Turn continuously at this point.
6. Whack the refried beans in the microwave. While they’re heating up, roughly chop about a tbsp. of coriander. Plate up your Mexican eggs and sprinkle the coriander over.
7. Add a blob of the taco sauce, salsa and refried beans. Stick a lime on the side to squeeze over as desired. You are so welcome, my friend.

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