Jalapeños & Tomatoes Spicy Scrambled Eggs

I developed this recipe once I had no meal planned for lunch and no idea what I could make of the few things left in the fridge.

I had jalapeños and fresh eggs (we have 25 hens so we’re never short on eggs 😉 ) so I continued adding stuff that I thought would taste great with that and there was the result. Spicy and savory scrambled eggs that change from the classic version and go from breakfast to lunch. Since then I have made it two or three time and it’s always a success 🙂

Recipe (serves 8) :

• 16 eggs
• 3 tomatoes
• 2 jalapeños
• 2 yellow peppers
• 3 radishes
• 2 spring onions
• 50 gr emmental, gouda cheese or chili cheddar
• 8 sprigs flat parsley
• Salt and pepper

1. Wash then dice or slice in small pieces the tomatoes (take out the pulp), the jalapeños, the peppers, the radishes, the spring onions and the parsley.
2. Beat the eggs in a bowl with salt and pepper.
3. Cut the cheese is small cubes and set aside.
4. Heat a frying pan on high heat with a tablespoon of olive oil and toast all the vegetables above save the parsley for a few minutes.
5. Pour the eggs over the vegetables in the frying pan and add the cheese.
6. Scramble until mixture reaches the desired consistency (I like my scrambled eggs well set but still soft and wet) and add the parsley at the last moment.
7. Serve with rice and a Mexican side dish such as corn and black bean salad.

Enjoy!