Mexican egg roll

Ingredients

• 8 pcs Eggs
• 2 tbsp Olive oil
• 170 g Cherry tomatoes, halved
• 1 pcs Red onion, finely chopped
• 2 pcs Avocado, diced
• 1 tbsp Fresh lime juice
• 4 sprig Coriander, fresh, chopped
• 1/4 tsp Black pepper, ground

Method

1. Beat the eggs in a bowl with pinch or two of black pepper.
2. Warm 1/2 tablespoon oil in a skillet.
3. Pour in 1/4 of the egg mixture and cook for 2 minutes.
4. Transfer to a plate and repeat with remaining eggs.
5. In a bowl, combine the cherry tomatoes, red onion, avocado, lime juice, coriander and remaining black pepper.
6. Toss to combine.
7. Spread the tomato salsa over the egg and roll gently.
8. Serve with a dash of hot sauce if desired.