a plate of food

Mexican breakfast

Those who have lived in Europe for a long time and have been abroad know that in most European countries it is very difficult to find breakfast in the morning, so it is passed directly to lunchtime. Although this is unhealthy, it is very important to be able to make and consume healthy snacks.

Of course, my dear family is one of the few people who has managed to feed me bird's milk even abroad. While I've been craving sausages, bacon, ravioli and many other Turkish dishes, they're vacuum-packing them in suitcases. Where they couldn't supply, I'd step in and try the food I'd seen in restaurants and couldn't get enough of it at home. One of them, the master of my heart, was a Mexican breakfast. My beloved recipe is adapted from the restaurant I love to turkish palate.

-2 Tortilla breads
-1 avocado
-2 bunches of parsley
-2 eggs
-100 grams of mincemeat
-1/2 red onion (chopped for dinner)
-2 bunches of thyme
-5-6 cherry tomatoes
-1 teaspoon red powdered pepper
-Olive oil

1. Set the oven to 180 degrees.

2. We put 1 tablespoon of olive oil in the pan, add the onions and roast lightly.

3. We add the minced tomatoes and cook over a low heat until they turn color.

4. Add the thyme, parsley, red powdered pepper salt and pepper and set aside.

5. Place the tortilla bread in the mold. Add the mince mixture and carefully break the egg on top.

6. Heat in the oven at 180 degrees for about 20 minutes. (You can cook the egg shorter or longer than your favorite consistency)

7. You can garnish with avocado before serving.

If you wish, you can check out this link:


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