One-pot mexican breakfast

One-pot Mexican breakfast with chorizo and poached eggs

We love spicy food, and this is a perfect start to our mornings. It’s a versatile dish that makes for a great dinner as well.

Serves 2


  • 10cm piece of chorizo, sliced
  • ½ red onion, finely chopped
  • 1 clove of garlic, crushed
  • ½ x 400g can of chopped tomatoes
  • 1 tablespoon tomato purée
  • ½ x 400g can of beans of your choice (or 1 x 225g can)
  • 1 tablespoon fajita spice mix
  • 1 teaspoon chilli flakes
  • 4 eggs
  • Salt and freshly ground black pepper

To serve

  • Crème fraîche (or sour cream)
  • Fresh chilli, sliced
  • Coriander, to garnish (optional)
  • Grated cheese
  • Crusty bread or wraps


  • Put a pan on the heat but don’t add any oil. Once hot, add the chorizo and fry until the oil starts to be released. Turn the heat down to medium and add the onion and garlic. Fry for 5 minutes or until the onion is soft.
  • Add the chopped tomatoes, tomato purée, and the beans (juices and all), then add the spice mix and chilli flakes, and season. Simmer for 5–10 minutes to let the flavours develop.
  • When you are ready to eat, make four wells in the sauce and crack the eggs straight into them. Cover with a lid and cook for 4–5 minutes, or until the eggs are cooked through.
  • Serve straight away with a spoonful of crème fraîche and some sliced fresh chilli if you like it spicy! We also love to add a handful of fresh coriander and a sprinkle of grated cheese to finish.
  • You can eat this dish with a slice of good crusty bread, tortilla wraps, or even just by itself.
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