Recipes and Cooking

Mexican Breakfast Eggs

Mexican Tortilla Eggs Preparation time 10 mins Serves 4 people


  • 4 eggs
  • 1 small can salt-reduced pinto beans, rinsed
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon ground cumin
  • 1 tablespoon olive oil
  • 4 small corn tortillas
  • 1 cup chopped tomato
  • 1 avocado, sliced
  • 1/4 cup fresh coriander leaves
  • Oil spray



Heat oven to 200° C. Combine the beans, lime juice, cumin, and ½ tablespoon of oil in a medium bowl.

Brush the tortillas on both sides with ½ tablespoon of oil and place on a rimmed baking sheet. Bake until crisp, about 8 minutes.

Meanwhile, heat a large non-stick fry pan over medium heat and spray with oil. Crack the eggs into the pan and cook as desired, 2 to 4 minutes for slightly runny sunny-side-up eggs.

Place the eggs onto the tortillas and top with the beans, tomato, avocado and coriander.


Try with scrambled eggs to create a breakfast burrito