This traditional Mexican breakfast is easy to make and uses plenty of ingredients you already have in your fridge and pantry. Just grab some tortillas, cook your eggs to your liking and get your day started with a zesty, spicy roasted tomato salsa.
If you know you’ll be in a hurry, you can always make some extra salsa ahead of time and store it in an air-tight container in the fridge to re-heat the next day. And while sunny-side up is the traditional way to serve the eggs, feel free to use your favourite method to cook them.
Mix up the classic combo of eggs on toast for brekkie with our take on huevos rancheros.
Prep time
5m
Cook time
30m
Serves
4
Ingredients
12
Ingredients
Roast tomato salsa- 4 ripe tomatoes
- 1 brown onion
- 4 garlic cloves
- 1 large red chilli
- 1 handful coriander stalks
- 2 limes, juiced
- 1 tbsp olive oil
- Cracked black pepper
- 4 corn tortillas
- 1 tbsp olive oil
- 4 eggs
- Fresh coriander sprigs and lime wedges to serve
Method
Step 1:
To make the salsa, dry roast the tomato, onion, garlic and chilli until charred.
Step 2:
Once charred, peel the onion and garlic and lightly pulse them in the food processor with the tomatoes, chilli, coriander stalks, lime juice and black pepper. Set aside.
Step 3:
Meanwhile, in a hot dry pan, heat the tortillas. Once done, keep them warm in a tea towel.
Step 4:
In the same pan, add olive oil and fry your eggs sunny-side up until cooked but still runny in the yolk.
Step 5:
Place a warm tortilla on a plate, spread a generous spoonful of the tomato salsa evenly on the tortilla, and place fried egg on top.
Step 6:
Sprinkle with coriander sprigs and squeeze fresh lime wedges over the top.
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