This breakfast recipe is adapted from Rick Stein. It is easy to make, and a fantastic alternative to egg on toast.
Heat 2 tablespoons of the oil in a frying pan over a medium heat. Add the onion and garlic and cook, stirring for 7-8 minutes until soft but not browned. Add fresh chilli, dried chilli and cumin and fry until fragrant. Add tomatoes, breaking up with a wooden spoon. Gently simmer for 5 minutes or until slightly reduced and thickened - you are aiming for a pourable sauce. Season to taste with sea salt and freshly ground black pepper, stir in the lime juice and coriander, then set aside.
Heat remaining oil in a frying pan over a medium heat. Crack the eggs, 2 at a time, into the pan and fry for 1-2 minutes.
Place warmed tortillas on plate and place eggs on top. Spoon salsa over the top and serve.
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Serving Size: 1 Serving (100g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 539 | ||
Calories from Fat: 497 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55.2g | 74 % | |
Saturated Fat 7.3g | 36 % | |
Monounsaturated Fat 15.5g | ||
Polyunsanturated Fat 29.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 91.2mg | 3 % | |
Potassium 84.6mg | 2 % | |
Total Carbohydrate 11.1g | 3 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 10g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 539
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