Meet one of my favorite breakfast entrees of all time…
Gorgeous, isn’t it?
Fun to prepare and even more enjoyable to serve, these Mexican-Style Breakfast, Brunch and Dinner Eggs have just the right amount of kick. Simple yet satisfying, what few ingredients this dish calls for combine effortlessly to make your taste buds sing.
If you are partial to Mexican-style food at all, you will love this rustic and delicious meal that can be served morning, noon or night. Perfect for entertaining guests with a south-of-the-border flair, don’t forget to treat yourself or your family to this tasty egg dish as well. It’s surefire way to kick start any day.
Mexican-Style Breakfast, Brunch and Dinner Eggs
(recipe from Inn Cuisine, adapted from The Complete Encyclopedia of Vegetables and Vegetarian Cooking)
Serves 4
- 8 large eggs
- 8 flour or corn tortillas, cook’s choice
- olive oil for sauteing
- 2 jalapeno peppers, deseeded and diced
- 1 medium-sized onion, chopped
- 3 medium-sized tomatoes, skins removed, chopped coarsely and drained
- 2-3 ripe avocados, halved, pitted, peeled and sliced
- salt and freshly ground black pepper (to taste)
- ground cumin and/or freshly chopped cilantro (to taste), optional
Warm the tortillas in a skillet over low-medium heat, or as directed by manufacturer; keep warm in a 250 degree F oven until needed. Warm olive oil in skillet over medium heat, adding jalepeno peppers and onion; cook until peppers are soft and onions are translucent. Add tomatoes to jalapenos and onion; warm through.
In another skillet (prepared with oil, butter or non-stick cooking spray), fry eggs to your preferences (in this example, eggs were prepared sunny side up), making sure each egg is thoroughly cooked. Assemble serving(s) on individual plates, allowing 2 tortillas and 2 eggs per person. Layer as follows: tortilla, egg, 2-3 spoonfuls of jalapeno/onion/tomato mixture, avocado slices (around sides or on top), seasonings and garnish to taste. Serve warm.
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Yum.
What a perfect way to start your day!
I think the best part about eggs is that you can eat them for any meal – breakfast lunch or dinner!
Look at those colours! Truly glorious and would definitely have me waking up happy (instead of my usual grumpy hehe)
This makes me want to roll up everything in the tortilla, and let the egg ooze all over. Looks delicious, and the presentation is exactly what I’d expect to find at a bed-and-breakfast inn.
I’m in! Love the avocados…just beautiful Sandie.
it is indeed a gorgeous spread. i would be perfectly content eating mexican food for breakfast, lunch, and dinner. haven’t found a good dessert though…
Mental P Mama & PigPigsCorner – Yes, on both counts!
Maris – Eggs have to be my all-time favorite ingredient. From creating entrees to using them in baking, they are both versatile and delicious!
Lorraine – This meal would help make anyone happy, even those who wake up grumpy!
Lydia – Thank you. I agree with the oozing part and appreciate your thoughts on my presentation. It can be challenging to get a photo that makes a recipe look as good as it tastes!
Noble Pig – I’ve been on an avocado kick as of late. Thankfully, it’s turning out well for all of us.
Grace – I love Mexican food too, and will take your quandary over finding a good dessert to task. I’ll see what I can come up with!
Looks delicious! And the blog is looking fabulous, too! See you in July in Chicago!
My husband loves dishes like this – he could eat mexican eggs every day!
I love mexican breakfast. Put eggs in a tortilla and stick a fork in it.
So satisfying, especially if cilantro is invited.
Beautiful! That’s definitely my kind of meal. And, like Lydia, I want to wrap it all up in the tortilla and make a glorious, delicious mess! : )
These eggs look delish! Can’t wait to see you at Blogher in July!