Mexican Keto Breakfast Eggs

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These keto-friendly 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 bulletproof coffee!
Prep Time7 mins
Cook Time10 mins
Total Time17 mins
Course: Breakfast
Cuisine: Mexican
Keyword: eggs
Servings: 2
Calories: 414kcal


  • 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
  • Optional
  • Chili flakes to serve


  • Heat the olive oil in a large frying pan over a medium heat.
  • Add the onion, garlic and chili 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.
  • Whilst 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 cilantro. Optionally scatter over a few dried chili flakes for extra heat!


Optional Chili flakes to serve


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

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