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I made it!
2 people made this
Capsicums, chillies, tomatoes and avocado make this classic dish a hothouse of vitamins. A delicious special breakfast.
1 tablespoon olive oil
1 medium red or yellow capsicum seeded and cut into 5 mm pieces
2 medium tomatoes, seeded and cut into 1.25 cm pieces
1 cup (250 ml) bottled salsa
100g drained, pickled green chillies
1/2 teaspoon ground cumin
6 large eggs
1/4 cup (30g) shredded 25% reduced-fat cheddar cheese
6 large flour tortillas, warmed
2 tablespoons chopped coriander
1 avocado, stoned, peeled and chopped
15 min › Cook:
15 min › Ready in:
Heat oil in a medium frying pan over medium heat. Add capsicum; sauté until slightly softened, about 3 minutes. Add tomato, salsa, chillies and cumin. Simmer for 7 to 10 minutes, until thickened.
Crack eggs onto sauce without breaking yolks; top with cheese. Cook, covered, until whites are set, 3 to 5 minutes.
To serve, place an egg with sauce on top of each tortilla. Sprinkle with coriander and avocado.
I used pasta sauce instead of salsa and didn't use any chillis because we had neither. It still came out fantastic and it was so easy that even I could manage it perfectly. I made some adjustments to quantity so that I could eat it by myself, but there was still plenty left for later.
An amazing dish =)
- 09 Jun 2010
Excellent recipe!Certainly not lacking in the taste department. Perfect combination of ingredients
- 14 Feb 2013
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