Mexican Scramble

This receipe is for a single portion of mexican scramble. I learnt it from watching a chef at Coconuts in Sausalito and doing a few experiments.

• 1/2 a chorizo or a couple of inches of pepperoni, diced.
• Half a fresh green or red chilli, thinly sliced.
• Optional: some diced red pepper.
• 2 spring onions, sliced diagonally at 1cm intervals.
• Chopped coriander leaves to taste.
• A tablespoon of pickled jalapenos, drained on kitchen roll.
• 2 eggs, seasoned and beaten.
• A little grated cheese.

Cook the sausage (and optional red pepper) in a non-stick pan until it takes a little colour. Add the chilli and cook for a minute. Add the spring onions and jalapenos, cook for another minute or so. Add the coriander leaves and give it a good stir. Lower the heat and pour in the eggs. Let the eggs set a little before you stir it, this preserves the colour. When it looks almost ready to eat, stir in the cheese. When the eggs are cooked and the cheese is melted it's ready.

Serve with salsa or mexican relish, fresh bread and a health warning.

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Revised and Verified: March 2nd 1997
Please send comments to: john@hollis.co.uk