MEXICAN BREAKFAST
The Mexican name for this dish is 'huevos rancheros' - eggs with chillies, tomatoes and peppers in burritos. It's absolutely great if you've got a few mates round, and even better if you've got a hangover you're trying to shake off!
Provided by Jamie Oliver
Categories Breakfast Jamie's America Eggs Father's day Mexican Tomato
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Peel and finely slice the onions and garlic. Deseed and finely slice the peppers and chillies.
- Get a large frying pan (make sure you've got a lid to go with it) on a high heat and add several good lugs of olive oil.
- Add the onion, garlic, peppers, fresh and dried chillies, bay leaves and a good pinch of sea salt and black pepper, and cook for 15 minutes, or until to softened and caramelised, stirring regularly.
- Pour in the tomatoes, using a spoon or potato masher to break them up. Bring to the boil, then turn down to a medium heat and cook for a further 5 minutes to reduce the sauce.
- When you've got a nice thick tomato stew consistency, have a taste and adjust the seasoning, if needed.
- Slice the fresh tomatoes and lay them over the top of the mixture.
- Use a spoon to make small wells in the tomato stew, then crack in the eggs so they poach in the thick, delicious juices - try to crack them in as quickly as you can so they all get to cook for roughly the same amount of time.
- Season from a height, put the lid on and let the eggs cook for around 3 to 4 minutes, or until cooked to your liking.
- Warm the tortillas while this is happening. You can pop them into the oven at 180°C/350°F/gas 4 for a few minutes, microwave them for a few seconds or even lay them over the lid of the pan so they heat up as the eggs cook.
- Take the lid off and check your eggs by giving them a poke with your finger. When they're done to your liking, turn the heat off and take the pan to the table with the warmed tortillas, the Cheddar and a grater so everyone can get involved and make their own. Personally, I like to grate a bit of cheese right on to a warm tortilla, spoon an egg and some of the wonderful tomato stew on top, wrap it up, and eat it right away. What a beautiful way to wake up!
Nutrition Facts : Calories 218 calories, Fat 11.1 g fat, SaturatedFat 2.2 g saturated fat, Protein 10.1 g protein, Carbohydrate 19.5 g carbohydrate, Sugar 7.7 g sugar, Sodium 0.6 g salt, Fiber 1 g fibre
MEXICAN EGGS
Make and share this Mexican Eggs recipe from Food.com.
Provided by evelynathens
Categories Breakfast
Time 45m
Yield 3-6 serving(s)
Number Of Ingredients 12
Steps:
- In a 10-inch frying pan, cook bacon until crisp.
- Remove from pan with slotted spoon and drain.
- Add onion and garlic to bacon drippings in the pan.
- Cook until onion is soft.
- Stir in tomatoes, chilies, salt, and oregano.
- Bring to a boil, stirring constantly.
- Continue boiling until sauce thickens, about 15 minutes.
- Reduce heat to low.
- Crack eggs and slowly slip into sauce, one at a time.
- Sprinkle cheese and bacon over the top.
- Cover and simmer until eggs are set, about 5 to 7 minutes.
- Sprinkle with the cilantro.
- Serve with guacamole and warmed tortillas on the side of the plate, if desired.
- Note: The sauce can be prepared a day in advance.
- Reheat and slip the eggs in just before serving.
Nutrition Facts : Calories 592.1, Fat 41.3, SaturatedFat 18.5, Cholesterol 493.8, Sodium 1715.8, Carbohydrate 24.1, Fiber 3.6, Sugar 15.6, Protein 33.1
ROSIE'S EGGS MEXICANA-CHILE CASSEROLE
This is great for a weekend breakfast or brunch.If you want to spice it up a bit try adding jalapeño jack cheese. Recipe courtesy of The Gosby House Inn.
Provided by cookiedog
Categories Breakfast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the eggs, butter, flour, and baking powder. Mix well.
- Stir in cheeses and chilies. Pour into well-greased quiche pan.
- Bake in a 400°F oven for 10 minutes.
- Slice a tomato and place on top. Return to oven.
- Reduce temperature to 350°F, bake another 20 minutes.
- Serve with sour cream and salsa.
MEXICAN SCRAMBLED EGGS
So delicious and a great way to start the day!
Provided by Claire
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 25m
Yield 1
Number Of Ingredients 12
Steps:
- Whisk eggs together in a bowl. Mix in onion, milk, green bell pepper, red bell pepper, jalapeno pepper, chile powder, onion powder, cumin, cinnamon, salt, and pepper.
- Heat a large skillet over medium-high heat; grease with cooking spray. Pour in egg mixture; cook and stir until golden brown, about 5 minutes per side.
Nutrition Facts : Calories 232.5 calories, Carbohydrate 16.4 g, Cholesterol 376.9 mg, Fat 11.8 g, Fiber 2.9 g, Protein 16.3 g, SaturatedFat 3.9 g, Sodium 327.7 mg, Sugar 9.2 g
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