Brunch, Mexican Style

So if you follow me on Instagram you may or may not have seen last weekends brekkie of Mexican inspired eggs, sweet potato, tomato and avocado. It is a lovely change from the traditional English breakfast and full of ‘good for you’ ingredients that don’t make you feel guilty after stuffing your face (which you will do as it is so god damn delicious).
It is easy to make so you don’t need to be a Michelin starred chef and doesn’t take too long. Also you can switch out some of the ingredients to your taste and whatever you have in the house – this is a bit of a throw it all and it will come out just as tasty dish.
Mexican flatlay

You will need (I’m not going to put quantity because honestly it doesn’t really matter):
Sweet potato
Baked beans
Black pepper and salt
Tomato puree
Peppers (any colour)

And here is how you make it:

Chop the chilli (optional, maybe take out the seeds if you don’t like it hot) onion, bacon, sweet potato and start frying in a big pan. Don’t let them get too brown, if this starts to happen I normally throw in a little water (this starts to soften the sweet potato too). I also use Fry Light instead of oil to keep things healthy.

Once this has coloured and softened a little, I put in some cumin, paprika and tomato puree and cook out for a few more minutes.

Mexican eggs 9.JPG
Chop your peppers and whole tomatoes and put these in the pan and also salt, pepper and a tiny bit of sugar at this stage. The sugar works with the tomato and brings out the flavour, google it! Also, and you might think this is weird but go with it, I put my baked beans in at this point. They work so well (I put them in chilli when I make it too) and the protein is fab at making this a filling breakfast.

Mexican eggs 5.JPG

Once you think this has got enough colour and the sweet potato is no longer hard, pour in some passata, the amount depends on how wet you like your food. Remember you are going to bake it so it will thicken slightly. I put tabasco in at this stage too, again the amount is down to personal taste. Cook for another couple of minutes then turn off the pan.

This all goes in a baking dish (think lasagne type dish) and you can crack as many eggs as you like straight over the top. This sprinkle a little more black pepper over the top and a little more paprika and put in the oven at 180 degrees.

Mexican eggs 2.JPG

Whilst this is in the oven you can pop toast in the toaster, if you are having it with this, and also you can prepare the avocado (my favourite bit). I simply chop the avo, mix it with the juice of a whole lemon and sprinkle in a little cayenne pepper and black pepper.

Mexican eggs 3.JPG

When your eggs are cooked (how long this takes to bake will depend if you want a runny or hard yolk on your eggs) and take out of the oven.

Assemble the tomato and egg goodness on your plate and put some of the avocado on top and you my friend have just won at mornings.

Bon apetit!! xox


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