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, brunch
Cuisine: Mexican, Tex-Mex
Keyword: avocado, Breakfast, brunch, eggs, gluten free, keto, lime, low carb, low carb breakfast, Vegetarian
Servings: 2 people
Calories: 414kcal


  • 1 tbsp olive oil
  • 1/2 small red onion finely diced
  • 1 clove garlic minced
  • 1/2 small red chilli finely diced
  • 1.5 cups chopped tomatoes
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp dried oregano
  • 4 medium eggs
  • 1 large ripe avocado sliced
  • 2 tsp lime juice
  • 2 tbsp sour cream
  • 1 large spring onion finely sliced
  • 2 tbsp fresh coriander
  • chilli flakes to serve optional
  • sea salt & freshly ground black pepper to taste


  • Heat the olive oil in a large frying pan 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.
  • 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 fresh coriander. Optionally scatter over a few dried chilli flakes for extra heat!


Optional Chili flakes to serve


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

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