Mexican Breakfast

Mexican Breakfast

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  • Serves 1
  • 1 tablespoon of olive oil
  • 1 small onion, chopped
  • 1 garlic clove, crushed
  • 150 g of chopped tomatoes (from the tin)
  • 120 g courgette, cut into chunks
  • 6 cherry tomatoes, halved
  • 1 big egg
  • sea salt and cayenne pepper to taste ( cayenne pepper is very hot, so you might want it to replace with black pepper)
  • 1 tablespoon of Worcester sauce
  • handful of fresh basil, chopped


    1. Heat the oil in a lidded frying pan over a medium heat, add the onion and garlic and saute for a few minutes. Then add the courgettes and cook for a further 5 minutes.
    2. Add the chopped tomatoes, Worcester sauce, salt and pepper and let it cook for a few more minutes so the sauce starts to reduce down.
    3. Put in the cherry tomatoes and mix it all together.
    4. Make a hole in the middle of the sauce and break the egg into it.
    5. Put the lid on the pan and cook for 3-4 minutes. The dish is ready when the white is firm.
    6. Sprinkle with basil and the dish is ready to serve.


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