If you fancy a breakfast with a twist, try this scrambled egg recipe for huevos a la Mexican picked up by Jules during her travels in Mexico!
3 tbsp of olive oil 1 finely chopped small white onion 1 stemmed, seeded, and finely chopped jalapeño 1 cored, seeded, and finely chopped plum tomato Salt and freshly ground black pepper, to taste 2 tbsp. thinly sliced chopped parsley 8 eggs, lightly beaten 1 tbsp finely chopped red chili
Heat the olive oil in a frying pan over medium-high heat. Add the onions, jalapeños, chilies and tomato, season with salt and pepper, and cook, stirring, until soft, for about 6 minutes. Add the parsley and eggs, and cook, folding eggs over in large curds occasionally, until cooked through, for about 4 minutes. Serve with toasted bread and enjoy!