Scrambled eggs in two-chile sauce

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Difficulty: Easy - for beginners
Serves: 4

Preparation time:
Cooking time:

Dietary guidance: v 

Tags: breakfast · eggs · mexican · brunch · acapulco · ancho · guajillo · interior ·

Ingredients

8 Eggs
2 tsp Oil
5 tbsp Mölli Acapulco Cooking Paste
2 Medium tomatoes, quartered
1 tbsp Oil
8 Flour tortillas

Method

• Blend the Acapulco paste with the tomatoes until smooth. Heat the oil in a small saucepan over medium-high heat. Pour the sauce, reduce the heat to medium, and let cook for 5 minutes.
• Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color. Season with salt.
• In a large non-stick sauté pan, heat the oil over medium heat. Add the egg mixture and let cook for up to a minute or until the bottom starts to set. With a rubber spatula or a wooden spoon, gently push one edge of the egg into the center of the pan while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there’s no liquid egg left.
• Turn off the heat, add the sauce and stir gently until the eggs are fully coated with the sauce.
• Serve with flour tortillas on the side. Enjoy!

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