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Mexican Scrambled Eggs - Thailand 1 Dollar Meals
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–+ servings

Mexican Scrambled Eggs

Sounds delicious! I like the use of the coconut milk and the spices. I look forward to preparing this dish.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 3 servings

Ingredients
  

  • 6 eggs, chicken or duck
  • 1/2 cup coconut milk
  • 1/4 teaspoon Thai chili powder, For the US brands, 1 tsp is fine
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 2 tablespoons fresh cilantro leaves, chopped
  • 2 tablespoons cooking oil, coconut oil would be ideal
  • 1/2 onion, diced
  • 1/4 cup red bell pepper, diced
  • 2-3 plum tomatoes, diced
  • salt and pepper, to taste

Instructions
 

  • In a large mixing bowl, add the eggs, milk, chili powder, cumin, garlic powder, and cilantro. Whisk then set aside.
  • Heat the oil in a large non stick pan. When hot, add the onion, bell pepper, and tomatoes, season with salt and pepper as desired. Stir and cook for 5 minutes or until the onion and peppers are soft.
  • Whisk the egg mixture again, then pour into the pan, season with salt and pepper as desired and cook, stirring and folding to scramble the eggs, until the eggs are to your desired consistency.
  • Serve with toast and bacon.

Notes

Low cost.
Provided by What Great Grandma Ate and the link to this recipe is here.
United States.