Mexican Breakfast Eggs

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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 alongside a mug of bullet proof coffee!
Prep Time7 mins
Cook Time10 mins
Total Time17 mins
Course: Breakfast
Cuisine: Mexican
Servings: 2
Calories: 414kcal

Ingredients

  • 4 medium eggs
  • 2 tablespoons sour cream
  • 2 teaspoons lime juice
  • 2 tablespoons fresh coriander
  • 1.5 cups tomatoes chopped
  • 1 clove garlic minced
  • 1 teaspoon ground cumin
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 1 large spring onions finely sliced
  • 1 large avocados ripe
  • 1/2 small red onions finely diced
  • 1/2 small red chilli finely diced
  • 1/2 teaspoon dried oregano
  • sea salt and freshly ground black pepper to taste

Instructions

  • 4 medium eggs
  • 2 tablespoons of sour cream
  • 2 teaspoons of lime juice
  • 2 tablespoons of fresh coriander
  • 1.5 cups of chopped tomatoes
  • 1 clove of garlic, minced
  • 1 teaspoon of ground cumin
  • 1 tablespoon of olive oil
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of ground coriander
  • 1 large spring onion, finely sliced
  • 1 large ripe avocado
  • 1/2 small red onion, finely diced
  • 1/2 small red chilli, finely diced
  • 1/2 teaspoon of dried oregano
  • Salt and pepper to taste

Notes

Optional Chili flakes to serve

Nutrition

Calories: 414kcal | Carbohydrates: 20g | Protein: 16g | Fat: 32g | Fiber: 10g

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