Sweetcorn scrambled egg tortillas

Sweetcorn scrambled egg tortillas

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  • 4
  • Easy
  • 10 minutes
  • 8 minutes

"Did someone say “brinner”? This recipe has all my faves in one place: eggs, cheese, sweetcorn and chillies. Eggs for dinner isn’t revolutionary, but they’re fast, cheap and fail-safe. These tortillas are such a crowd-pleaser and delicious any time of any day."  – Khanya Mzongwana


  • 8 free-range eggs
  • ¼ cup cream
  • 60 g Cheddar, grated
  • 2 T oil
  • 40 g butter
  • 100 g frozen sweetcorn
  • 2 spring onions, thinly sliced
  • coriander a handful, roughly chopped, plus extra for serving
  • sea salt and freshly ground black pepper, to taste
  • 4 tortilla wraps, toasted
  • 2 avocados, sliced
  • 4 T sour cream
  • 50 g Woolworths pickled red onion
  • 1 bird’s-eye chilli, thinly sliced
  • 1 x 45 g packet Doritos
  • a dash Clarks Kitchen Chipotle Chilli Sauce (available at Woolies)

Cooking Instructions

1. In a bowl, whisk the eggs, cream and cheese together.

2. Heat a pan over a medium heat. Add the oil and butter and allow the butter to melt. Gently fry the sweetcorn and spring onion until the sweetcorn is slightly golden.

3. Pour in the egg mixture and cook, stirring gently, for 3–4 minutes or until cooked to your liking. Season with salt and pepper.

4. Spoon the eggs onto the tortillas and top with the avocado, a dollop of sour cream, pickled red onion, a bit of chilli and some crushed Doritos. Serve hot.

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Photograph: Shavan Rahim
Videography: Romy Wilson

Khanya Mzongwana Recipe by: Khanya Mzongwana
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If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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