Name: Scrambled eggs with fresh tomato salsa
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 3 cured chorizo sausages (500g), sliced thickly; 8 eggs; 1/2 cup (125ml) pouring cream; 20 gram butter; 4 tortillas; 1 cup (120g) coarsely grated cheddar; 2 tomatoes, chopped finely; 1/2 red onion, chopped finely; 1 tablespoon red wine vinegar; 1 tablespoon olive oil; 1/4 cup coarsely chopped; fresh coriander

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.

Serves 4

Cook

20M

Ingredients

3 cured chorizo sausages (500g), sliced thickly

8 eggs

1/2 cup (125ml) pouring cream

20 gram butter

4 tortillas

1 cup (120g) coarsely grated cheddar

2 tomatoes, chopped finely

1/2 red onion, chopped finely

1 tablespoon red wine vinegar

1 tablespoon olive oil

1/4 cup coarsely chopped

fresh coriander

Method

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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