Mexican-style breakfast
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Serves:     people
Notes from Anna

Spicy and satisfying, this high protein dish will put the sunshine into your day. Serve with refried black beans for the perfect weekend breakfast.



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  1. Peel and finely chop the onion. Wash the chilli and cut into rounds. Peel and crush the garlic. Wash and chop the thyme. Grate the cheese.
  2. Heat 25g butter in a pan. Add the onion and chilli, sprinkle with a little salt and cook over a very low heat for 8-10 minutes until soft.
  3. Add the garlic and chopped thyme leaves and cook for another couple minutes, then add the chopped tomatoes. Fill one of the empty tomato tins with water and add to the pan.
  4. Season with a little salt, a generous grinding of black pepper, add a few drops of Tabasco and simmer for 30 minutes. Add a little water if the sauce starts to get too dry.
  6. Just before you are ready to eat, heat the tortillas in a hot, dry frying pan for 10 seconds on each side to make them soft and pliable. Wrap them in foil and put in the oven to keep warm.
  7. Melt the rest of the butter in the frying pan until sizzling and fry the eggs, two at the time. Season the eggs with salt and black pepper.
  8. Put a tortilla on each plate and top with the tomato sauce, add a fried egg and sprinkle with the grated cheddar.

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