Nigella's Mexican scrambled eggs

Nigella Lawson advertises these scrambled eggs as "one of the greatest hangover cures around," but like she also says, they're so good there's "no need to scout around for excuses" to make them. One needs little excuse when it comes to indulgence, and Nigella offers up plenty of temptations.

Nigella's menu is extensive indeed, but I settled on this dish for my entry for the next Weekend Cookbook Challenge, hosted this month by Foodie Chickie.

Nigella's Mexican scrambled eggs

2 tablespoons olive oil
2 soft corn tortillas
1 firm tomato, seeded and roughly chopped
2 spring onions, white parts roughly chopped and green parts sliced for garnish
3 jalapeños, seeded and chopped
4 eggs, beaten
1/4 teaspoon sea salt

Heat a frying pan over medium heat. When hot, pour in the olive oil, wait a few seconds, then swirl around to coat the bottom of the pan. Roll up the corn tortillas into a sausage shape, then snip them into 1/3-inch strips with a pair of kitchen scissors right into the frying pan.

Stir fry the tortillas with a wooden spoon for about 5 minutes until crisp and golden. Remove with a slotted flipper to a bowl and set aside.

Reduce the heat to medium-low and toss in the tomato, the white parts of the spring onions, and the jalapeños, and stir fry for one minute. Pour in the beaten eggs along with the salt. Gently move everything around in the pan for a few minutes until the eggs begin to set.

Remove the pan from the heat and continue to stir until done to your liking, and serve hot with the green slices from the spring onions as garnish.

Serves 2.