Soft breakfast tacos

Give your dads breakfast a Mexican twist with these soft tacos filled with vine-ripened tomatoes and creamy scrambled eggs.

Recipe «Soft breakfast tacos» presented in category Recipes / Appetiziers, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 2 vine-ripened tomatoes, seeds removed, finely chopped, 1 red chilli, seeds removed, finely chopped, 1/4 cup sliced coriander leaves, 1 tbsp olive oil, 4-6 drops Tabasco sauce , 4 white-flour tortillas, 8 eggs, lightly beaten, 1/4 cup pure cream .

Ingredients:

• 2 vine-ripened tomatoes, seeds removed, finely chopped 
• 1 red chilli, seeds removed, finely chopped 
• 1/4 cup sliced coriander leaves 
• 1 tbsp olive oil 
• 4-6 drops Tabasco sauce 
• 4 white-flour tortillas 
• 8 eggs, lightly beaten 
• 1/4 cup pure cream 

Instructions

1. For the salsa, combine tomato, chilli, half the coriander and 2 teaspoons of oil. Add Tabasco if desired, and season to taste.
2. Wrap the stacked tortillas in paper towel, place on a plate and microwave on high for 1 minute. Turn stack and heat for a further 30 seconds. Or heat in the oven according to packet directions.
3. Lightly whisk the eggs with the cream and remaining coriander. Season. 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. Remove from the heat. 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. Secure with a paper napkin if desired, and serve with any remaining salsa on the side.