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Mexican Eggs

A twist on a classic dish eaten by farmers in the Mexican countryside, this tasty recipe is perfect for breakfast, brunch, and beyond. Packed with delicious veggies and irresistibly rich flavour, it’s a healthy option that feels like a special treat. What could be better? Serve yours as is or top with grated cheddar cheese, sliced avocado, and smoked paprika.

  • Preparation time: 10 min(s)
  • Cooking time: 15 min(s)
  • Servings: 4

How to make

  1. Heat the olive oil in a frying pan over medium heat. Make sure the pan is ovenproof as part of this recipe requires placing the pan underneath the grill.
  2. Cook the spring onions in the pan for around 1 to 2 minutes, or until the onion is soft. Stir in the crushed garlic and chipotle paste.
  3. Add the chopped tomatoes and the red kidney beans and cook, stirring often, for 3 to 5 minutes, or until the tomato and beans are soft. Season with salt and pepper.
  4. Carefully crack each egg into a ramekin or small bowl, ensuring that no stray shell has ended up mixed in with the egg.
  5. Use the back of a spoon to create 4 separate wells in the tomato mixture. Pour each egg into each well. Cook for 2 to 3 minutes then place under a grill for 2 minutes, or until the eggs are set and cooked to your liking.
  6. Remove the eggs from the grill. Use a small pan to lightly cook the tortillas on both sides until they’re slightly browned.
  7. Plate the eggs up into a bowl or serve in the tortillas. For an extra finishing touch, add a sprinkling of grated cheddar cheese.