Mexican scrambled eggs “rancheros” with tortilla
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ingredients
1 pk gluten-free corn tortilla 1 pk tomato 1 clove garlic 1 pk shallot 1 pk red jalapeno pepper 5 pk egg 2 tbsp milk (or cream) pk salt pk black ground pepper pk fresh coriander
progress in the video above
Delicious creamy scrambled eggs for breakfast or brunch. The combination is unreal.
1. Cut the gluten-free corn tortilla into strips. 2. Heat oil in a frying pan and fry the tortilla strips on each side until crispy and lightly golden. 3. Remove the tortilla strips and drain on a paper towel. 4. Heat the oil in the pan again. 5. Add finely chopped shallots, whole jalapeno pepper and finely chopped tomato (without seeds). 6. Sauté until mixture is soft. Add finely chopped garlic and sauté for a few minutes. 7. Add the eggs. Season with salt and pepper. 8. As soon as the eggs begin to set, add milk (or cream) and stir. 9. Cook slowly so that the eggs remain creamy. 10. Serve the toasted tortilla on a plate and add the scrambled eggs. 11. Serve immediately.
