Mexican Scrambled Eggs with Avocado & Radish Salad Recipe

🧂 Ingredients

• 1 tablespoon olive oil

  or ghee/butter
• 1 medium onion

  thinly sliced
• 1/2 yellow pepper

  or red sweet pepper/capsicum, sliced
• 1/3 long red chilli

  diced (serrano or jalapeno)
• 1 garlic clove

  finely diced
• 1/2 cup diced tomatoes

  you can used canned diced tomatoes, just strain some of the juice
• 1/2 teaspoon sweet or mild paprika
• 1/2 teaspoon ground coriander seed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sea salt
• 1 dried chipotle chilli

  optional, chopped
• 5 eggs
• 1 medium avocado

  sliced
• 5-6 radishes

  sliced
• 2 tablespoons chopped green onion
• A handful of fresh coriander/cilantro

  chopped
• Juice of 1/2 lime
• 1 tablespoon extra-virgin olive oil
• A pinch of sea salt
• A pinch of ground coriander seed

  optional

Instructions

• 1 Heat oil in a frying pan over medium-high heat. Sauté the onion, peppers and
  chilli for 5-6 minutes over medium heat, until softened. Add garlic, tomatoes,
  spices, salt and the dried chipotle pepper. Stir and cook for a further couple
  of minutes, add a little more oil or water if the mixture starts sticking to the
  bottom.
• 2 Whisk the eggs with a pinch of salt and add to the mixture in the pan. Cook and
  continuously scramble and scrape the mixture from the bottom, folding it over
  and allowing different parts to cook through until soft and still slightly
  moist, about 2 minutes. Remove from the heat.
• 3 Combine the salad ingredients and dress with a mix of lime juice, olive oil, sea
  salt and coriander seed. Serve with eggs and an extra wedge of lime.

Nutrition Info