mexican brunch eggs
A nostalgic Mexican breakfast food
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- SAUCE
- 2 tablespoons olive oil
- 1 large onion diced
- 1 medium green bell pepper seeded and diced
- 1/4 cup parsley chopped
- 6 cloves garlic minced
- 28 ounces can san marzano tomatoes
- 15 packages can tomato sauce
- 2 tablespoons franks hot sauce
- 1 tablespoon worcestershire sauce
- 1 teaspoon each mexican oregano, chili powder basil, and thyme
- 1/4 cup sugar
- 1 tablespoon cumin
- - salt and pepper to taste
- EGGS AND SAUSAGE MIXTURE
- 1 tablespoon olive oil
- 1 pound chorizo casing removed
- 16 - corn tortillas
- 2 cups shredded cheddar cheese
- 1 cup fresh cilantro leaves
How To Make mexican brunch eggs
-
Step 1For the sauce Add oil to large saucepan. Saute the onion, green pepper, green onions, parsley, and garlic. Add the tomatoes, hot sauce, worcestershire sauce sugar and spices. Simmer 15 minutes. Taste and adjust for salt and pepper.
-
Step 2For the eggs Add the olive oil to a large skillet. Add the chorizo and brown. Beat the eggs together and add to chorizo. Cook until eggs are done.
-
Step 3Microwave the tortillas until warmed. Place two tortillas on a plate. Top with cheese then egg mixture then the sauce. Top with Cilantro.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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