Quick & Easy

Scrambled eggs with fresh tomato salsa

This is our version of huevos rancheros, or ranch-style eggs, which traditionally is made with fried eggs and beans. For extra bite, serve with Tabasco, a fiery sauce made from hot red chillies.
scrambled eggs with  fresh tomato salsa



1.Preheat oven to 160°C/325°F.
2.Make fresh tomato salsa. Combine tomato, onion, vinegar and oil in small bowl. Cover; stand for 15 minutes. Stir in coriander just before serving; season to taste.
3.Cook chorizo in a medium frying pan over medium-high heat until well browned. Drain on kitchen paper; cover to keep warm. Wipe pan clean.
4.Whisk eggs and cream in a medium bowl. Melt butter in same frying pan; cook egg mixture over low heat, stirring gently, until creamy.
5.Meanwhile, place tortillas on an oven tray, sprinkle with cheese; warm in oven until cheese is melted.
6.Divide tortillas between serving plates; top with egg, chorizo and salsa.

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