Scrambled Egg & Drunken Salsa Tacos

Mon, 19 October 2020

Chef: Lily Ramirez-Foran, Picado

Love this breakfast, it’s a regular Saturday morning one at home and it’s simple and so tasty!

Ingredients:

FOR THE DRUNKEN SALSA:

• 1 tablespoon Olive Oil
• 65 grams Onion, finely chopped
• 1- 2 fresh Jalapeno Green Chilies, finely chopped
• 400 grams Tomatoes, chopped
• 50 mls Lager Beer

FOR THE EGGS:
• 1 tablespoon Sunflower Oil
• 4 Eggs
• Salt to taste

FOR SERVING:
• 8 Corn Tortillas, warmed
• 50 grams Feta Cheese, crumbled

Method:

1.- Start by making the salsa. Heat olive oil in a pan at a medium high heat. Add the onion and chilli cook for a couple of minutes until the onion is translucent. Follow by adding the tomatoes and mixing well. Season with salt to taste.

2.- Once the tomatoes are starting to soften, add the beer and mix well. Continue cooking for further 3 minutes until the juices and the beer start thickening a bit. Taste to check for seasoning and set aside while you cook the eggs.

3.- In a non-stick pan, heat the sunflower oil to medium high heat. Crack the eggs and season with salt. Let the eggs cook for 20 seconds or so and then start folding them gently with a spatula. Cook until the eggs are done to your taste. I like mine softly set and slightly runny, so a minute and a half is enough.

Served in warmed corn tortillas, topped with the drunken salsa and some crumbled Feta cheese.