Written by Hayley in Breakfast + Brunch

I absolutely love Mexican eggs for breakfast. This is really easy to make and great if you’ve had a few friends round and you need a hangover cure!


Serves 2

1/2 onion chopped
1 garlic clove crushed
1 jalapeño pepper sliced (I used about 6 slices from a jar)
250g passata
100g chorizo diced
Vegetable oil
4 corn tortillas
2 large eggs
1 avocado, pitted, peeled and diced
50g grated cheese
1 tbsp sour cream
Small handful of coriander leaves
Salt and Pepper


  1. Heat a small glug of oil in a pan, when the oil is hot add the onion and garlic and fry until translucent.
  2. Transfer the onion and garlic into a food processor, add the passata, half the jalapeño , half the coriander leaves and season with salt and pepper, blend until smooth. 
  3. Heat up a frying pan over a medium heat and add the chorizo, letting them cook in their own fat for about 5 minutes. Then add the blended mixture to this and simmer over medium heat for about 10 minutes. Cover and keep warm over low heat.
  4. Add 1 tablespoon vegetable oil to a large frying pan and place a tortilla in the pan and cook until light golden but not crisp, about 30 seconds. Flip the tortilla over and cook for 30 seconds more. Transfer to a plate and repeat cook the remaining tortillas, adding more oil if necessary.
  5. Once you have finished cooking the tortillas add another tablespoon of oil to the pan. Working in batches, crack the eggs into the pan. Cook for about 3 minutes until the bottoms are set and the edges golden.
  6. To serve place 2 tortillas on each plate, spoon on the sauce then place the egg on top of this. Sprinkle with the avocado, cheese, the remaining coriander leaves and jalapeño slices. Top with a dollop of sour cream.



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