Mexican Breakfast
I love starting the day with something hearty and nutritious as it keeps me well fueled with high energy levels so that I can work hard and train hard. This recipe is a variation of a one pan eggs dish that I make and I love the various ways you can play with it in terms of flavour and ingredients. Essentially it is a tomato based sauce that you build on and add veggies, spices and meat to before dropping in your eggs and baking. So I hope you enjoy it and feel free to have a play. For example, if you’re a vegetarian it’s equally delicious just with the peppers or you can add some aubergine or courgettes. Another thing I love about this recipe is that it’s one pan so you don’t have a load of washing up to do. ENJOY!
Ingredients
- 1 large red onion
- 1/2 pepper
- 500g mince
- 1x tin chopped tomatoes
- 6 free range eggs
- 1 x avocado
- 1tsp paprika
- 1 tsp coriander
- 1/2 tsp chilli sauce (drop of Psycho Juice)
- 1tsp coconut oil or oil of choice
For Topping
- Tomato roughly chopped
- Spring onions sliced
- Chilli sliced
- Fresh coriander chopped
- Wedge of lime
- Cheese (optional)
- Sliced chilli (optional)
Method
1. Firstly heat up your medium size frying pan and put in your oil, finely chop your onion and slice your peppers and add to the pan on a medium heat to sweat for 5 mins.
2. Now add your coriander and paprika, stir well and add the tin of tomatoes and the mince. Give a good stir and cook for 10-20mins until it’s reduced to a good consistency. Now is a good time to turn your oven on to full whack. While this is happening slice your avocado and other toppings.
3. Take your pan and with a spoon make some indents for the eggs and then simply crack the eggs into the slots and lay your avocado slices in between and place in the oven for 5 mins. I would check half way as you need the eggs to be firm but also don’t overcook the yokes. Remember the eggs will keep cooking once out.
4. To serve up, put in a bowl and then add the toppings you desire on top and voila you are done.
