One pan Mexican-inspired breakfast

By Jamie Humby | Chef

Published 2 December 2024

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A pan filled with various breakfast ingredients rests on a chopping board.

Craving a big, Mexican-inspired breakfast but hate the idea of having to wash up afterwards? Give this one pan brekky a go.

This recipe is bursting with all of your favourite breakfast staples, from bacon and eggs to tomatoes and avocado. It’s also a great way to get some extra beans and greens into your day. You can use up whatever onion and tinned beans you have lying around and add in any leftovers from the fridge like spinach or different tomato varieties.

Prep time

25m

Cook time

40m

Serves

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

Egg and bean mix

Olive oil
4 rashers bacon
2 cloves garlic, peeled and chopped
1 onion, sliced
1 spring onion, sliced
2 tbsp fresh oregano, roughly chopped
1 tomato, roughly chopped
1 tsp smoked paprika
1 can black beans or mixed beans, drained
1 can whole peeled tomatoes
Cracked pepper
4 large eggs
Parmigiano Reggiano, grated
1/2 avocado
Warm corn tortillas to serve
Hot sauce to serve

Method

Step 1:

To make the salsa, dry roast the tomato, onion, garlic and chilli until charred. Peel the onion and garlic, and lightly pulse in a food processor with the tomatoes, chilli, coriander stalks, lime juice and black pepper. Set aside.

Step 2:

Heat a fry pan over a medium-high heat. Add olive oil and bacon, and fry to your liking. Remove bacon from the pan and let it drain on a plate. Don’t remove the fat and oil from the pan.

Step 3:

Add garlic, onions and 1 tablespoon of oregano to the pan, and fry until fragrant.

Step 4:

Add your tomatoes, paprika and beans, and fry until the beans are nice and roasted.

Step 5:

Add the salsa and your tinned tomatoes, and season well with cracked pepper. Stir for a while then lower the heat a little to let the mixture simmer until nice and saucy.

Step 6:

Add the bacon back into the pan.

Step 7:

Make a couple of indentations in the pan for your eggs. Crack them all in and season lightly with pepper. Cover with another pan or a tray and let them poach for 3 to 4 minutes, until the whites are done but the yolks are still runny.

Step 8:

Remove the pan from the heat and sprinkle grated Parmigiano Reggiano liberally over the top. Spoon over some avocado in chunks then sprinkle with the remaining oregano.

Step 9:

Serve with tortillas and your favourite hot sauce.