Huevos a la Mexicana

Method

1. 1

   Whisk the eggs

   Whisk the eggs with the milk and salt for 30 seconds at room temperature, until the yolks and whites are just combined.

2. 2

   Warm the tortillas

   Warm the tortillas in a dry frying pan over medium heat for 30 to 45 seconds per side, until hot and pliable, then wrap in a clean tea towel.

3. 3

   Soften the onion

   Heat the oil and onion in the same pan over medium heat for 3 to 4 minutes, stirring, until the onion is soft and translucent.

4. 4

   Cook the chilli

   Add the chilli and cook over medium heat for 30 seconds, stirring, until fragrant.

5. 5

   Cook the tomatoes

   Add the tomatoes and cook over medium heat for 4 to 5 minutes, stirring occasionally, until softened and most of their liquid has evaporated.

6. 6

   Scramble the eggs

   Lower the heat to low, pour in the egg mixture and stir slowly for 2 to 3 minutes, until softly set and still glossy; remove the pan from the heat.

7. 7

   Add the coriander

   Stir in the coriander off the heat for about 10 seconds, until evenly mixed through the warm eggs.

8. 8

   Serve

   Serve straight away while the eggs are hot, with the warm tortillas.

Tips

• Whisk the eggs just until combined, rather than beating them foamy.
• Taste the tomato mixture before adding the eggs and adjust the salt if needed.
• Scrape the base of the pan gently as the eggs cook, and take them off the heat while they still look glossy.

Swaps

• Use another green chilli in place of the serrano, adjusting the amount to taste.
• Use spring onion in place of the white onion.
• Use parsley in place of the coriander.

Storing

Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a pan until steaming hot; the eggs may become firmer. Warm fresh tortillas to serve.