Mexican Breakfast Egg Taco | DonalSkehan.com, Instant taco pleasure in a matter of minutes!
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Mexican Breakfast Egg Taco

March 29

Corn tortillas are a must in LA and I would recommend you visit Picado in Dublin where they stock them or order online at mymexicanshop.ie. Any excess salsa will keep well stored in a jar in the fridge for at least 5 days.


  • serves Serves 2
  • time 10 mins


  1. 1. Whizz all the ingredients for the salsa in a small food processor until smooth and season with salt and pepper.
  2. 2. Toast the corn tortillas in a hot dry frying pan with a drop of oil until slightly golden. Remove to a plate lined with kitchen paper.
  3. 3. Add another tbsp of oil to the pan and fry the egg until the white is no longer translucent.
  4. 4. Spread a little salsa across the base of the tortilla, top with a fried egg, avocado chunks, cherry tomatoes, spring onions and coriander leaves. Repeat with the remaining ingredients and serve with a lime wedge on the side and dig in.

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1-2 tbsp rapeseed oil

2 large free-range eggs

2-4 small corn tortillas

1 large ripe avocado, roughly diced

4 spring onions, finely sliced

150g cherry tomatoes, sliced in half

Coriander leaves, to serve

Lime wedges, to serve

Hot sauce, to serve

For the salsa:

1 x 400g tin of whole peeled cherry tomatoes

1 small onion, roughly chopped

1 green chilli, roughly chopped

2 cloves garlic, roughly chopped

A good handful of coriander

Juice of ½ lime


You'll Need

Small food processor

Frying pan