Smoked paprika, tomato and herb scramble

Preparation info

  • Serves


    • Difficulty


    • Ready in

      15 min

Appears in

The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

  • About

For the best-tasting scramble, try to use organic, free-range eggs. However, the way the eggs are cooked is also crucial as you need to keep an eye on time and the level of heat to avoid a dry, over-cooked scramble. It’s best to keep the heat low and stir gently but often for soft, creamy curds.


  • 4 small soft corn or wheat tortillas
  • 70 g/ oz/ tbsp butter
  • 5 vine-ripened tomatoes, deseeded and diced
  • 4 spring onions/scallions, finely chopped
  • 4 tbsp roughly chopped coriander/ cilantro leaves
  • 8 large eggs, lightly beaten
  • 6 tbsp milk
  • ½ tsp hot smoked paprika
  • sea salt


  • Preheat the oven to 130°C/250°F/Gas 1. Wrap the tortillas in foil and place in the oven to warm for 5 minutes.
  • Meanwhile, melt the butter in a saucepan over a medium heat. Add the tomatoes and spring onions/scallions and cook for 2 minutes, stirring regularly. Turn the heat down to low and stir in half the coriander/cilantro.
  • Break the eggs into a bowl, add the milk and season with smoked paprika and salt. Whisk until combined and pour into the pan. Cook for 3–5 minutes, turning the eggs gently but continuously with a spatula until cooked into large ‘flakes’. Serve on top of the warm tortillas, sprinkled with the remaining coriander/cilantro.