Mexican breakfast with homemade tortilla chips (35 mins)

mexican breakfast homemade tortilla chips

This is my take on ‘huevos rancheros’ or Mexican breakfast, traditionally eaten on rural Mexican farms.  It makes a good hangover cure or a balanced family meal.  The tortilla chips are made from wholemeal tortillas, and give the meal a bit of crunch and fun, as you can put the breakfast on top and then eat it with your hands!  If you love meat, some pre-cooked chopped sausages could be added at the same time as the tomatoes.

Also worth a mention is a new discovery, celery salt (available from supermarkets), which is now one of my *exciting ingredients*.  I discovered it at my mum’s as she uses it lots.  It gives a depth of flavour to all sorts of meals, such as stews, soups, tomato sauces, cauliflower cheese and even to sprinkle over veg/meat before roasting/grilling it.  Here I used it to top the tortilla chips and it worked brilliantly.  For further exciting ingredient ideas check out the category on the right of the blog!

mexican breakfast homemade tortilla chips

Ingredients (serves 4)

For the Mexican breakfast

2 red peppers, chopped

1 large red onion, chopped

2 cloves garlic, crushed/finely chopped

Pinch dried mixed herbs

Pinch ground chilli (to taste – ignore if your kids will hate it)

2 cans chopped tomatoes

Pinch of celery salt and pepper

Heaped tbsp tomato puree

4 eggs

For the tortilla chips

2 0r 3 tortillas


Small pinch celery salt

Preheat the oven to 200 degrees/gas mark 6.

Cook the peppers, onion, garlic and herbs in some oil until tender, aprox 10 – 15 mins.  Meanwhile, cover each tortilla in oil on both sides then cut each one in to 8 pieces.  Arrange them on to a non-stick baking tray (don’t worry if they overlap a bit) and sprinkle over a little celery salt (remember this is salt so only a little!).  Cook in the oven until brown at the edges.  They will crisp up as they cool.  Set aside.

Add the chilli to the peppers, onion and garlic and cook for one further minute, then add the tomatoes, celery salt, pepper and tomato puree.  Cook for a further 5 mins.  Transfer the mixture to a casserole dish.  Carefully crack over 4 eggs.  Put under the grill until the eggs are cooked but the yoke is still a little runny (don’t worry if you overdo them).  Serve with the tortilla chips.


One thought on “Mexican breakfast with homemade tortilla chips (35 mins)

  1. Pingback: Most excellent masala scrambled eggs | katielovescooking

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