Mexican scrambled eggs
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Ingredients
8 large free-range organic eggs
40 g 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 tsp salt
Method
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.
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