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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (12386g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 2709 | ||
Calories from Fat: 709 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 78.7g | 105 % | |
Saturated Fat 10.5g | 52 % | |
Monounsaturated Fat 18.8g | ||
Polyunsanturated Fat 39.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 617.1mg | 21 % | |
Potassium 29213.9mg | 769 % | |
Total Carbohydrate 486.1g | 143 % | |
Dietary Fiber 148.2g | 593 % | |
Sugars, other 337.8g | ||
Protein 108.8g | 155 % | |
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: 2709
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