This was our go-to breakfast when we were in Mexico, and is one of those few dishes where a green pepper works better than a red one. If you can find green poblano peppers use them here as they have such exceptional flavour.
5 minutes mins
Quick & Easy
1 tbsp neutral oil, such as grapeseed oil
2 small green peppers, stalks trimmed, deseeded, and diced into 1cm/½in pieces
4 small corn tortillas, (homemade or storebought), warmed
1/2 tsp flaky sea salt
freshly ground black pepper, to taste
1 tbsp butter, or extra-virgin olive oil
50g goat cheese, crumbled (optional)
1/2 avocado, peeled, and thinly sliced
1/4 cup coriander leaves
1/2 green chilli, thinly sliced (optional)
1 lime, cut into cheeks
Heat the oil in a frying pan over medium-high heat.
Add the peppers and cook until softened and starting to char around the edges (3-5 minutes).
Transfer to a small plate.
Meanwhile, whisk the eggs in a bowl and season with the salt and pepper.
Heat the butter in the frying pan used for the peppers over medium-low heat, allowing the butter to brown a little.
Add the eggs, and stir until they form soft creamy curds (1–2 minutes) then remove from the heat.
To serve, place the warmed tortillas on two plates.
Divide the cheese, if using, between tortillas, then top with the scrambled eggs.
Divide over the peppers and avocado, then sprinkle with coriander and chilli, if using.
Serve with lime cheeks for squeezing on the side.