Soft breakfast tacos

• 2 each tomatoes vine-ripened, seeds removed, finely chopped
• 1 each red chili peppers seeds removed, finely chopped
• 1/4 cup coriander sliced leaves
• 1 tablespoon olive oil
• 5 drops red hot pepper sauce optional
• 4 each flour tortillas, whole wheat or white
• 8 large eggs lightly beaten
• 1/4 cup cream pure thin

1. For the salsa, combine tomato, chilli, half the coriander and 2 teaspoons of oil.
2. Add Tabasco if desired, and season to taste.
3. Wrap the stacked tortillas in paper towel, place on a plate and microwave on high for 1 minute.
4. Turn stack and heat for a further 30 seconds.
5. Or heat in the oven according to packet directions.
6. Lightly whisk the eggs with the cream and remaining coriander.
7. Season.
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. Remove from the heat.
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. Secure with a paper napkin if desired, and serve with any remaining salsa on the side.

tomatoes, red chili peppers, coriander, olive oil, drops red hot pepper, flour tortillas, eggs, cream pure thin

Taken from recipeland.com/recipe/v/soft-breakfast-tacos-48422 (may not work)