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
- 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.
- Beat the eggs in a bowl with salt and pepper.
- Cut the cheese is small cubes and set aside.
- 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.
- Pour the eggs over the vegetables in the frying pan and add the cheese.
- 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.
- Serve with rice and a Mexican side dish such as corn and black bean salad.