Soft breakfast tacos

1. 1

   For the salsa, combine tomato, chilli, half the coriander and 2 teaspoons of oil.

2. 2

   Add Tabasco if desired, and season to taste.

3. 3

   Wrap the stacked tortillas in paper towel, place on a plate and microwave on high for 1 minute.

4. 4

   Turn stack and heat for a further 30 seconds.

5. 5

   Or heat in the oven according to packet directions.

6. 6

   Lightly whisk the eggs with the cream and remaining coriander.

7. 7

   Season.

8. 8

   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.

9. 9

   Remove from the heat.

10. 10

    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.

11. 11

    Secure with a paper napkin if desired, and serve with any remaining salsa on the side.

* Per serving · 4 servings · Values may vary.