Mexican Brunch Eggs

barbara lentz


A nostalgic Mexican breakfast food


☆☆☆☆☆ 0 votes

10 Min
20 Min
Stove Top



  • 2 Tbsp
    olive oil
  • 1 large
    onion diced
  • 1 medium
    green bell pepper seeded and diced
  • 1/4 c
    parsley chopped
  • 6 clove
    garlic minced
  • 28 oz
    can san marzano tomatoes
  • 15 pkg
    can tomato sauce
  • 2 Tbsp
    franks hot sauce
  • 1 Tbsp
    worcestershire sauce
  • 1 tsp
    each mexican oregano, chili powder basil, and thyme
  • 1/4 c
  • 1 Tbsp
  • ·
    salt and pepper to taste

  • 1 Tbsp
    olive oil
  • 1 lb
    chorizo casing removed
  • 16
    corn tortillas
  • 2 c
    shredded cheddar cheese
  • 1 c
    fresh cilantro leaves

How to Make Mexican Brunch Eggs


  1. For 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.
  2. For 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.
  3. Microwave the tortillas until warmed. Place two tortillas on a plate. Top with cheese then egg mixture then the sauce. Top with Cilantro.

Printable Recipe Card

About Mexican Brunch Eggs

Course/Dish: Other Breakfast
Main Ingredient: Eggs
Regional Style: Mexican

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