Mexican Breakfast

Adam and I had a great weekend hosting for my very good friend from university and her husband. After plentiful wine on Saturday night, we awoke to a yummy Mexican feast to abate our hangovers, a much needed brunch to lift our spirits!

Serves 3-4

Olive Oil
1 Red Onion (chopped)
New Potatoes (sliced thinly)
Chilli (optional – chopped)
Red or Green Pepper (optional – chopped)
Tin chopped Tomatoes
1 tbsp Taco Mix (see this recipe)
Tin Mixed Beans
Tin Kidney Beans
Chorizo (chopped)
Egg (Poached or Fried)

Fry the onions and potatoes in oil until softened – 5-10mins. You can add some chillies for extra heat and peppers for extra portion size. Mix through the taco mix and extra salt and pepper.

Add the tinned tomatoes and bring to a simmer. Simmer for 5-10mins until slightly thickened.

Meanwhile in a separate frying pan, poach or fry an egg per person.

Then add the beans and chorizo to the tomato mixture and heat through for no more than 5mins.

Serve for breakfast, lunch or dinner with the egg placed on top of the delicious pile of Mexican goodness.

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1 Response to Mexican Breakfast

  1. Becca says:

    woohoo, we’re on your famous blog 🙂 Recipe printed off and ready to consume again, yum!

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