Mexican eggs recipe  Share this recipe on FacebookMexican scrambled eggs with red bell pepper, tomatoes and oregano served on a warm tortilla. Add some finely chopped jalapeno pepper for some heat.
Preparation time: 5 minutes, Cooking time: 19 minutes, Serves: 2
Ingredients 4 eggs
1 Tbsp vegetable oil
1 pickled jalapeno pepper, finely chopped (optional)
2 Tbsp chopped scallions (both white and green parts)
1 Tbsp chopped red bell pepper
2 Tbsp chopped fresh tomato
1/2 tsp dried oregano
Salt and black pepper to taste
Additional ingredients (to serve with the eggs)
Jack cheese, cut in small (1/2 inch cubes) pieces
Slices of chorizo sausage, fried
Directions In a saucepan over medium heat add the vegetable oil. If using the jalapeno pepper add it to the saucepan and cook for 1/2 a minute, stirring often. Add the eggs and cook while tossing with a fork to scramble them. When the eggs begin to set add the red bell pepper, the tomato, the dried oregano and season with salt and pepper. Cook, stirring until the eggs are set.
Serve on top of a warm tortilla with pieces of cheese and fried chorizo sausage.
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