Mexican Breakfast Eggs
Mexican Breakfast Eggs
These deliciously spiced, baked eggs are topped with crushed avocado, sour cream and spring onions.Quick and easy to prepare yet loaded with flavour, this makes a great sharing brunch!
Ingredients
- 1 tbsp extra virgin olive oil
- ½ small red onion finely diced
- 1 clove garlic minced
- ½ small red chilli finely diced
- 300 g tinned (canned) tomatoes chopped
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp dried oregano
- 4 medium eggs
- 1 large avocado ripe, sliced
- 2 tsp lime juice
- 2 tbsp sour cream
- 1 large spring onion (green onion) finely sliced
- 2 tbsp fresh coriander (cilantro)
- chilli flakes to serve optional
- salt and pepper to season
Instructions
- Heat the olive oil in a large frying pan (skillet) over a medium heat.
- Add the onion, garlic and chilli and sweat until tender.
- Add the chopped tomatoes, paprika, cumin, ground coriander and oregano. Stir well to combine, simmering for a minute or two.
- Make four wells in the tomato sauce, cracking an egg into each. Cover the pan and let the eggs cook to preference.
- While the eggs are cooking, add the avocado to a small mixing bowl along with the lime juice. Season to taste and mash together to combine.
- Once the eggs are cooked, top with the avocado, sour cream, spring onions and fresh coriander. Optionally scatter over a few dried chilli flakes for extra heat!
Notes
Optional Chilli flakes to serve
Nutrition
Calories: 414kcalCarbohydrates: 20gProtein: 16gFat: 32gFiber: 10g
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