The Hot & Spicy Breakfast Club! Mexican Breakfast Eggs – Two Ways

Mexican Breakfast Eggs – Two Ways

I LOVE breakfast and I LOVE Mexican food, so when I saw that Heather from Girlichef was the guest host for Helen’s (Fuss Free Flavours) Monthly Breakfast Club, and that her theme was MEXICAN, I knew in a flash I was IN – well, I AM a Cinco de Mayo baby, as my birthday is on the 5th May, so I am a FIESTA kinda gal and pretty hot and spicy (in my dreams!) too. I SAW a version of this idea somewhere on Facebook, well, the photo anyway, not the recipe - in the photo the eggs were just fried in the pepper rings, like a veggie egg ring…….anyway, the idea must have stuck in my mind, as one morning I decided to make my own spicy version, using peppers as egg rings and as part of the dish of course. I made these last week, as a trial and then served them for brunch yesterday, for my Meal Plan on Monday. There was a wee problem however; I LOVE scrambled eggs, and my husband prefers fried eggs (sunny side up)……problem solved however, as with this recipe you can have your eggs JUST the way you like them – you can even have TWO types of eggs on one plate, so a sunny side up one as well as scrambled eggs too……it’s SO versatile and such a SUNNY and COLOURFUL recipe, these Mexican Breakfast Eggs really make you smile when they are set down before you!

Mexican Breakfast Eggs – Two Ways

This breakfast or brunch dish is vegetarian and makes use of the rest of the pepper flesh that is not needed after the pepper rings have been cut, as well as using tomatoes and onions – so LOTS of your five-a-day…….all that is needed then, to SPICE it up, is some lovely smoked paprika and then the warming flavours of cumin, for that authentic Mexican taste. I finished the recipe off with a hefty dollop of sour cream, a sprinkling of paprika and some freshly chopped coriander (cilantro) and it really was a STUNNING dish! Notice how yellow my eggs are in the photos - that’s all thanks to my LOVELY hens, they are totally free-range and so happy, that they lay happy eggs! 

Mexican Breakfast Eggs – Two Ways

These eggs would also make a lovely supper dish as well as a vibrant and festive breakfast dish for Christmas or New Year. I have suggested you use TWO colours of peppers, red and green, but if you really want to push the boat out, use some yellow peppers too for a breakfast platter, where everyone can help themselves. Serve the sour cream on the side and allow the diners to help themselves to paprika and chopped coriander (cilantro).

Mexican Breakfast Eggs – Two Ways

Other ideas for serving these? Well, for a meat version, how about adding some slices of Chorizo sausage? Or, some crisply fried bacon of course, or maybe some mushrooms too……or when the asparagus season is in, some asparagus tips would also be wonderful. I am sure that children will like this, especially the scrambled egg version - just adjust the heat and spice accordingly. I hope that these fit the Mexican Breakfast theme, I am rather pleased with this new recipe of mine, and  I hope you enjoy them too if you make them, do let me know if you do! That’s it for today…….have a great Tuesday, I’ll be back tomorrow with my Sausage Plait (Picnic Pie) recipe for Tea Time Treats - the theme being Picnic Pies…….see you later, Karen.

Mexican Breakfast Eggs – Two Ways

A bright and cheerful breakfast or brunch dish that uses lots of vegetables and a little spice to enhance your eggs! These Mexican inspired eggs are cooked and served in red and green pepper rings that then sit on top of a lightly spiced bed of vegetables with sour cream to complete the dish. Suitable for children as the paprika or chilli powder that is used is mild. 1 small, but fat green pepper1 small, but fat red pepper1 tablespoon vegetable oil2 small onions (peeled and diced)2 cloves garlic (peeled and finely diced)1 medium tomato (diced)1/2 teaspoon ground cumin1/2 teaspoon ground mild chilli powder (I used smoked paprika)salt and pepper (to taste)4 medium eggsa knob of butter2 to 4 tablespoons sour creamfresh coriander (cilantro) leaves (finely chopped for garnish)

A bright and cheerful breakfast or brunch dish that uses lots of vegetables and a little spice to enhance your fried and scrambled eggs! These Mexican inspired eggs are cooked and served in red and green pepper rings that then sit on top of a lightly spiced bed of vegetables with sour cream to complete the dish. Suitable for children as the paprika or chilli powder that is used is mild.

Cut the top and the bottom of the red and grin peppers, and core them - removing all the seeds and membranes. Cut both peppers in to two rings, so you have 2 green pepper rings and 2 red pepper rings, about 1/2" high. Finely dice the remaining pepper flesh. Set the 4 pepper rings to one side. Heat up half the vegetable oil in a large frying pan and add the diced onions, diced red and green pepper flesh, diced garlic and the chopped tomato. Cook over a low to medium heat for 5 to 8 minutes, or util the vegetables are soft but still retain their shape. Add a little water, and then add the cumin and paprika, mix well, cook for a further minute and then put the mixture into a dish and keep warm after seasoning to taste with salt and pepper.Put the remaining vegetable oil on the frying pan and add the pepper rings, cook for 4 to 6 minutes. Meanwhile, crack two of the eggs and whisk them together; melt the butter in a small saucepan and add the eggs, scramble them for 2 to 3 minutes and take off the heat but leave in the pan. Crack the two remaining eggs into 2 of the pepper rings, and cook over a medium heat sunny side up until the eggs are cooked to your liking.Spoon the spiced onion mixture onto warmed serving plates, and then carefully place the whole sunny side up eggs in their pepper rings on top on one of the plates. Then add the other two pepper rings to the other plate and spoon the scrambled eggs into the middle of the cooked pepper rings. You can at this stage choose to have one scrambled egg and one sunny side up egg each.Serve immediately, and add a spoon of sour cream on top of the sunny side eggs whilst sprinkling paprika over both types of eggs and finishing off by scattering chopped coriander (cilantro) over both plates of eggs. Serve with tortilla wraps if you like. Mexican Breakfast Eggs – Two Ways

Mexican Breakfast Eggs – Two Ways

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