Mexican eggs & tortillas

Name: Mexican eggs & tortillas
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 200 g Egg, without shell; 220 g Tomato; 70 g Onion; 6 g Fresh chilli; 15 g Rapeseed oil; 140 g Corn tortillas (check for wheat); 8 g Fresh coriander; 2 g Salt

Tomato, onion and chilli scrambled eggs with warm tortillas.

Estimated total time: 20 minutes2 portionsAbout 400 kcal per portion

Mexican eggs & tortillas — representative dish photograph — Photo: SergioSP1980 · CC BY-SA 4.0 · Photo source. Representative dish photograph; ingredients, garnishes and presentation may differ. Resized and JPEG-compressed; displayed with responsive cropping.

Ingredients for 2 portions

200 g Egg, without shell
220 g Tomato
70 g Onion
6 g Fresh chilli
15 g Rapeseed oil
140 g Corn tortillas (check for wheat)
8 g Fresh coriander
2 g Salt

Method

Chop the onion, tomato, chilli and coriander. Beat the eggs with the salt.
Heat oil in a frying pan. Soften onion and chilli for 3 minutes, then add tomato and cook for 4 minutes until the excess liquid reduces.
Lower the heat, add the eggs and stir into soft curds until fully set.
Warm the tortillas in a separate dry pan while the eggs cook. Serve the eggs with coriander and tortillas.

Check corn tortillas for wheat and other allergens. This breakfast dish is portioned here as a simple supper; no extra beans are counted. Timing is an editorial estimate for two portions, including the preparation described; larger batches can take longer. Not kitchen-tested by Schmackig.

Huevos a la mexicana

Allergens and ingredient checks

Listed allergens: eggs, gluten. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe / dish reference

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