Mexican scrambled eggs

mexican scrambled eggs, spicy scrambled eggs, brunch eggs recipe, easy family food from daisies and pie

I know this isn’t the prettiest of breakfasts… but, it tastes amazing! Mexican scrambled eggs are definitely a good thing.

They’re quick to make, packed with vegetables and get a big hit of flavour from chorizo slices and some freshly chopped chillies.

Mexican scrambled eggs

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: Serves 2

Mexican scrambled eggs

A delicious way to serve eggs with spice!


  • splash of olive oil
  • 1 red chilli - finely chopped
  • 1 pepper - finely sliced
  • 200g cherry tomatoes - chopped
  • 300g cooked new potatoes - chopped into bitesize pieces
  • 50g chorizo slices - snipped into strips
  • 4 eggs


  1. Add a splash of olive oil to a non-stick pan. Tip in the chillies, pepper, tomatoes and onions and gently fry until the veggies are softened and the potatoes warmed through.
  2. Scatter in the sliced chorizo and fry for a minute or two.
  3. Tip in the eggs and stir so everything mixes together and the eggs cook, this will only take a couple of minutes.
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Make it your way…

  • add in chopped jalapeño for even more spice
  • use chopped ham or bacon instead of chorizo.
  • serve in tacos or soft flour tortillas

Eat me…

  • Delicious as a weekend brunch.
  • Quick and easy lunch.

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