MEX – EGGS

I wanted to prepare something really different for breakfast. Of course it needs a little effort and time but it is worth it:D Well, basically..if you cut veggies:) Your job is done;D

Spicy, hot, different:D I cannot wait another SUCH breakfast!!

I called it MEX- EGGS, due to its mexican style. And of course it is not my idea:) I use recipes from Ocado & BBC Food very often. This particular is from BBC FOOD. I reccommend those;)

 

Preparation:Less than 30 min.

Cooking time: 10 to 30 min

Serves 4

INGREDIENTS:

For the salsa

  • 3 kale leaves, finely chopped
  • 1 onion, finely chopped
  • 1 green pepper, finely chopped
  • 1 red pepper, finely chopped
  • 1 small bird’s eye chilli, finelly chopped ( I used dried chilli;)
  • 1 courgette, finelly chopped
  • 1 garlic clove, finely chopped
  • 150 ml/5fl oz tomato passata
  • 1 tbsp olive oil
  • knob of butter
  • 8 free range eggs
  • salt and freshly ground black pepper

To serve

  • handful fresh coriander leaves
  • 2 soft flour or corn tortillas, warmed in the oven
  • hot chilli sauce

Preparation method

  1. To make the salsa, put the kale, onion, peppers, chilli, courgette, garlic and passata into a bowl. Season with salt and pepper and mix well.
  2. Heat the oil in a medium lidded frying pan over a medium heat and add a quarter of the salsa. Stir to warm through, then make a hole in the middle of the salsa. Place the butter in the clear area in the middle of the pan, then break 2 eggs into this place.
  3. Put the lid on the pan and cook for 3-4 minutes. the dish is ready when the eggs are cooked into the salsa and the whites are firm. Slide the eggs and salsa onto a large plate and keep warm as you repeat this process three more times.
  4. To serve, sprinkle each dish with coriander leaves and serve the warm tortillas and chilli sauce alongside.

 

mexican breakfast
by Qinya

mexican breakfast

mexican breakfast
by Qinya

You will like it for sure;D

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