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Mexican Scrambled Eggs

Theres something very enticing about eggs for breakfast. It’s a great way to kick start your day and keep hunger at bay.  However,  these Mexican Scrambled Eggs are not just an amazing way to wake up, whether a quick lunchtime bite or even a midnight snack, this  recipe comes with happiness guaranteed!

The key to this dish is getting the eggs perfectly scrambled and adding the chorizo, spring onions and deliciously spicy Gran Luchito Chipotle Ketchup.
Let Gran Luchito show you how!

  • Prep time

    5 mins

  • Cook time

    20 mins

  • Total time

    25 mins

  • Ideal for

    Breakfast

  • Make it

    Mexican

  • Serves

    2

How to make it

 

  1. Get a frying pan on a medium heat and crumble the chorizo into it. It will release enough oil of its own.
  2. Once cooked through and beginning to get crispy, add the roughly chopped spring onion. Cook for about 3-4 mins then turn off the heat.
  3. In a non-stick saucepan over a low heat, add the butter. Once melted, add the beaten eggs. Using a spatula, stir the eggs fairly regularly. Be careful not to over-cook them (remember they’ll continue to cook after you turn the heat off, so take it to just under cooked). Season.
  4. Once you’re happy with the eggs, add the chorizo/spring onion and the chopped herbs. Stir well.
  5. Toast your bread and assemble. Add dollops of Gran Luchito Chipotle Ketchup and serve.

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