Scrambled Eggs With Cheese and Chilli Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This gives plain old eggs a real kick Ingredients:
10 eggs |
1 onion, finely chopped |
1 green chili, deseeded and finely chopped |
4 tablespoons canned corn kernels |
1/8 teaspoon salt |
1/4 teaspoon black pepper |
1 ounce butter |
3 ounces cheddar cheese, grated |
8 flour tortillas, warmed |
4 red chilies, deseeded and finely chopped |
2 ounces sugar |
2 tablespoons white wine vinegar |
6 tablespoons water |
2 tablespoons lemon juice |
4 1/2 tablespoons coriander leaves, chopped |
Directions:
1. First make the chilli suace. Put the red chillis, sugar, white wine vinegar and water in a saucepan and heat gently until sugar has dissolved. Bring to the boil then turn down heat and simmer for 10 minutes, until thick and syrupy.
2. Take off heat and leave to cool, then stir in the lemon juice, coriander and a dash of salt and pepper.
3. Beat eggs in a bowl and stir in onion, chilli, sweetcorn and salt and pepper.
4. Melt butter in a large saucepan then add the egg mix. Cook over a medium heat, stirring all the time, until the eggs are softly scrambled.
5. Take pan off the heat straight away and add cheese to eggs. Place eggs on top of warm tortilla, and top with sweet chilli sauce.
6. You may want to add extra cheese, chillis, or coriander on top.
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