2 medium peppers, deseeded and cut into chunks
1 tbsp oil
1⁄2 tsp smoked paprika
3 tbsp hot pepper or chilli sauce
few sprigs coriander, finely chopped
juice of 1⁄2 a lime
8 free-range eggs
4 large plain flour tortillas
1 large avocado, stoned, sliced and tossed with a squeeze of lemon juice
100g medium Cheddar, thinly sliced
- In a frying pan, cook the peppers in the oil on a medium heat for about 15 minutes. Add the paprika, season and cook for a further 2 minutes.
- Mix together the chilli sauce, coriander and lime juice, and set aside.
- Whisk the eggs and milk; season. Melt the butter in a pan and cook the eggs over a medium-high heat, stirring gently, until just scrambled. Remove from the heat.
- Warm the tortillas under a preheated grill, then spoon a quarter of the scrambled eggs down the middle of each wrap, leaving about 5cm of space at the bottom to fold up. Top with the cooked peppers, avocado and cheese, add a little drizzle of the chilli sauce mix, fold up the base, then close the sides. Serve with the extra chilli sauce to drizzle over.