Serves 2
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To serve:

  1. Heat the oil in a large pan over a medium heat. Add the onion and chillies and cook for 4-5 minutes. Add the chopped tomato and cook for another 1-2 minutes.
  2. Pour in the eggs and turn the heat to medium-low. Season with salt and pepper.
  3. Scramble gently with a wooden spoon and cook for one minute until just set, or cooked to your liking.
  4. Scatter with some fresh coriander and serve with soft tortillas. Add a dollop of refried beans on the side, if desired.

Note: Green chilli can be used as an alternative to red chilli, if you wish.

Nutrition Facts

Per Serving: 212kcals, 15.7g fat (4.1g saturated), 6g carbs (3.3g sugars), 12g protein, 1.3g fibre, 0.212g sodium

EggsDinnerLow sugarBreakfast & Brunch30-minute mealsLow-fatHigh-proteinLeftoversMexicanCuisinesMake it HealthyVegetarian

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