Soft breakfast tacos

Name: Soft breakfast tacos
Ingredients: 2 each tomatoes vine-ripened, seeds removed, finely chopped; 1 each red chili peppers seeds removed, finely chopped; 1/4 cup coriander sliced leaves; 1 tablespoon olive oil; 5 drops red hot pepper sauce optional; 4 each flour tortillas, whole wheat or white; 8 large eggs lightly beaten; 1/4 cup cream pure thin

8 ingredients

11 steps

Ingredients

2 each tomatoes vine-ripened, seeds removed, finely chopped
1 each red chili peppers seeds removed, finely chopped
1/4 cup coriander sliced leaves
1 tablespoon olive oil
5 drops red hot pepper sauce optional
4 each flour tortillas, whole wheat or white
8 large eggs lightly beaten
1/4 cup cream pure thin

Directions

1

For the salsa, combine tomato, chilli, half the coriander and 2 teaspoons of oil.
2

Add Tabasco if desired, and season to taste.
3

Wrap the stacked tortillas in paper towel, place on a plate and microwave on high for 1 minute.
4

Turn stack and heat for a further 30 seconds.
5

Or heat in the oven according to packet directions.
6

Lightly whisk the eggs with the cream and remaining coriander.
7

Season.
8

Heat remaining oil in a large pan over medium-high heat, pour in eggs and, using a wooden spoon, fold for 2 minutes until scrambled and almost set.
9

Remove from the heat.
10

Working with one tortilla at a time (keep the rest covered as you work), spoon some egg down the centre, top with salsa and fold over the sides to enclose.
11

Secure with a paper napkin if desired, and serve with any remaining salsa on the side.