It's a well known fact that many people skip breakfast during the week, due to hectic schedules, sleeping in, or simply becasue they don't see it as important. Put simply, it's the most important meal of the day - I mean think about it, your body hasn't been fuelled for 8-9 hours, so is running on empty.
At the weekend, there's no excuse; especially on match days when you need all the energy you can get! This little recipe means you can wake up looking forward to breakfast, and it takes very little time to make! Use the valuable time in the off-season to perfect this recipe, so come the first match of the season, you are fuelled and ready to seek the first W of your campaign.
How do you like your eggs in the mornin'? How about the Mexican way?
Check out the Video Below!
- 2 Shallots
- 2 Garlic Cloves
- 2 Red Peppers
- 2 Fresh Red or Orange Chillies, deseeded and finely sliced
- Sprinkled of chipotle
- 3 Fresh Bay Leaves
- Sea Salt
- Black Pepper
- 2 x 400 g tins of chopped tomatoes
- 2 Large Tomatoes
- 6 Large Eggs
- 6 Tortillas
Protein: 10g - Calories 218 – Fat 11.3g
- Add the shallots, garlic, peppers, fresh and dried chillies, bay leaves and a good pinch of salt and pepper, to a frying pan glazed with olive oil, and cook at a high heat. Stir and cook for 15 minutes to soften and caramelize.
- Pour in your tinned tomatoes and bring them to the boil before turning down to a medium heat, cooking for a further 5 minutes, so the sauce starts to reduce.
- When you’ve got a nice thick tomato stew consistency, have a taste and add a pinch more salt and pepper if required. Lay your sliced tomatoes over the top of the mixture, and crack in your eggs so they poach in the thick, delicious juices.
- Put the lid (or a bowl) on and let the eggs cook for around 3 to 4 minutes. Warm your tortillas while this is happening. You can pop them into the oven at 180ºC/350ºF/gas 4 for a few minutes, microwave them for a few seconds or even lay them over the lid/bowl of the pan so they heat up as the eggs cook.
- When the eggs are done to your liking, turn the heat off and take the pan to the table with your warmed tortillas.