“Breakfast is the most important meal of the day.”

Everyone always says it… but does that make it true? For me, absolutely. A good breakfast definitely makes my day much better. And by “good,” I don’t mean boring cereal. And by “much better,” I mean less “hangry” with a reduced likelihood of ordering pizza in a fit of careless dietary abandon.

When I have time during the week, you might find me chucking together a quick and easy smashed avocado on toast, or whipping up some smoked salmon and scrambled eggs. Who am I kidding? I’ll probably be cramming a (naughty but) nice piece of buttered toast in my mouth on the way out of the door.

However, it’s a different story at the weekend. One of my favourite things is waking up late (and by late I mean 7am, when the dog starts stretching, stops snoring, and chances a cheeky snuggle on the bed), then getting down to the serious business of breakfast.

These Chilli Scrambled Eggs are my absolute favourite weekend (or working from home) breakfast. I started making them when I first moved to Southsea, about seven years ago. They’re super filling and delicious… not to mention being a killer hangover cure.

This dish certainly doesn’t share the good looks of a perfectly ripe green avocado or beautifully pink smoked salmon… but I can guarantee that you won’t regret giving these kick ass eggs a whirl.

Note: This recipe is based on Nigella’s Mexican Scrambled Eggs… with a few of my own twists. Nigella is a huge inspiration of mine (alongside Ree Drummond/The Pioneer Woman), so I suggest trying both recipes.

Ingredients

• Splash olive oil/teaspoon of coconut oil
• 2 seeded tortilla wraps (white or wholemeal)
• Handful baby plum or cherry tomatoes
• 3 medium spring onions
• 1 chilli, optional (red or green, deseeded or not, depending on how how you like it!)
• 3 large eggs
• Pinch salt and pepper
• Sliced chilli,  parsley and hot sauce (Cholula Original works perfectly) to serve

Method

1. Roughly chop the tomatoes and spring onions, and finely slice the chillies.
2. Roll up both tortillas together and use a pair of scissors to cut into 1cm strips. Then unroll each strip.
3. Break the eggs into a bowl, season with salt and pepper and a splash of hot sauce. Whisk with a fork.
4. Heat the oil in a medium-sized frying pan.
5. Once the pan is hot, add the tortillas and fry until they start to brown. Move to the side of the pan and turn down the heat.
6. Add another small splash of oil to the empty side of the pan, and fry the tomatoes, onions, and chillies. Beware spitting! Cook until soft and starting to brown.
7. Mix the tortillas with the tomatoes, onions and chillies.
8. Pour over the eggs and keep the contents of the pan moving until the eggs are cooked.
9. Serve with sliced chillies, a sprig of parsley, plenty of salt and pepper, and a generous splash of hot sauce.