Mexican Egg Breakfast
Strictly speaking the eggs are not Mexican of course! BUT, you get my drift. This site is replete with Mexican cuisine, and there is also a Mexican ebook which you should really investigate. Of course that book is ALSO free to Insider Club members...go and read all about that HERE.
I love the fresh flavours that are Mexican cuisine and although this is really my take on such a breakfast, it is something I love to eat...and hopefully so will you!
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Need
- 2 cloves garlic
- 100 Grams cured chorizo sausage cut in pieces
- 1/2 red onion
- 1 chipotle chili in adobo sauce (tinned)
- pink salt flakes and cracked pepper to taste BUY
- 1/2 avocado per serving, smashed with a little lime juice, salt and pepper
- Sliced grape tomatoes
- Handfuls fresh coriander or cilantro leaves
- 1 poached egg per serving
- 1 Tortillas per serving, flame grilled Recipe
- Jalapeno and Lime Aioli as needed Recipe
- Lime wedges to serve
Do
- 1
Place garlic, chorizo, onion and chipotle chili into the Thermomix bowl and chop 4 sec/speed 5.
- 2
Scrape down sides of bowl and saute 8 min/Varoma/speed 1. Adjust seasoning to taste. Salt may or may not be needed depending on your chorizo.
- 3
Meanwhile, assemble your other ingredients.
- 4
To serve, divide toppings between each tortilla. Top with poached eggs, serve with plenty of aioli and lime.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
