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Greatest plates · Breakfast
A classic Mexican breakfast of crispy corn tortillas topped with fried eggs, a quick tomato-chilli salsa, cheese and fresh coriander. The runny yolks mingle with tomatoes and cheese for a satisfying meatless meal any time of day.
Containsdairy · egg
Inspired by a recipe from Skinnytaste ↗
About 420 kcal a serve — 22 g protein, 38 g carbs, 21 g fat. Each segment is that macro's share of the calories, within about 10%.

Heat the oil in a medium pan over medium heat. Add the diced onion and cook until soft, 2 to 3 minutes. Add the tomatoes, green chiles, cumin, and salt and pepper to taste, then cook another few minutes until the flavours meld. Set aside and keep warm.
5 min · medium
In another medium non-stick pan or griddle, lightly spray the tortillas with oil on both sides and heat over medium-high heat until crispy and air bubbles start to form inside, about 1 to 2 minutes each side. Set aside.
1-2 min each side
Reduce the heat to medium-low and lightly spray the pan with more oil. Crack in the eggs, season with salt and pepper, cover and cook until the whites set for sunny-side up, or longer to your liking.
medium-low
Place 2 tortillas on each plate, spoon half of the tomato salsa over each, then top with 2 eggs, shredded lettuce, crumbled cheese and chopped coriander. Serve right away.
Estimated per serve
420 kcal · 22 g protein · 38 g carbs · 21 g fatestimates, within ~10%
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