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mexican brunch eggs

blentz8 avatar
Recipe by
barbara lentz
@blentz8
beulah, MI

A nostalgic Mexican breakfast food

yield 8 serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For mexican brunch eggs

  • SAUCE
  • 2 Tbsp
    olive oil
  • 1 lg
    onion diced
  • 1 md
    green bell pepper seeded and diced
  • 1/4 c
    parsley chopped
  • 6 clove
    garlic minced
  • 28 oz
    can san marzano tomatoes
  • 15 pkg
    can tomato sauce
  • 2 Tbsp
    franks hot sauce
  • 1 Tbsp
    worcestershire sauce
  • 1 tsp
    each mexican oregano, chili powder basil, and thyme
  • 1/4 c
    sugar
  • 1 Tbsp
    cumin
  • salt and pepper to taste
  • EGGS AND SAUSAGE MIXTURE
  • 1 Tbsp
    olive oil
  • 1 lb
    chorizo casing removed
  • 16
    corn tortillas
  • 2 c
    shredded cheddar cheese
  • 1 c
    fresh cilantro leaves

How To Make mexican brunch eggs

  • 1
    For the sauce Add oil to large saucepan. Saute the onion, green pepper, green onions, parsley, and garlic. Add the tomatoes, hot sauce, worcestershire sauce sugar and spices. Simmer 15 minutes. Taste and adjust for salt and pepper.
  • 2
    For the eggs Add the olive oil to a large skillet. Add the chorizo and brown. Beat the eggs together and add to chorizo. Cook until eggs are done.
  • 3
    Microwave the tortillas until warmed. Place two tortillas on a plate. Top with cheese then egg mixture then the sauce. Top with Cilantro.
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