Fool proof food

Mexican Scrambled eggs — HUEVOS A LA MEXICANA

Serves 4

8 large free range organic eggs

1 ½ oz (45g) butter

1 small onion, finely chopped

1-3 chillies, de-seeded and finely chopped (the amount depends on how much excitement you would like in your life!)

1 very ripe tomato, chopped

½ tspn salt

Melt the butter in a heavy-bottomed saucepan over a medium heat, cook the onion and chillies until the onion is soft but not coloured, add the tomato and cook gently for a few more minutes.

Meanwhile, whisk the eggs and salt well; add them to the saucepan and scramble, stirring all the time until cooked to your taste. Serve immediately on warm plates.