2 Mexican-inspired breakfast recipes to kick-start your day

Peppers, tomatoes and avocado make this classic dish a hothouse of vitamins; these recipes offer up a Mexican flare to kick-start any morning.

Preparation 15 minutes 

Cooking time 15 minutes 

Serves 6 

Your essentials 

• 15 ml (1 tbsp) olive oil
• 1 medium red or yellow pepper seeded and cut into 0.5 cm (1⁄4 in) pieces
• 2 medium tomatoes, seeded and cut into 1 cm (1⁄2 in) pieces
• 250 ml (1 c) bottled salsa
• 100 ml (1/3 c) drained, pickled green chili peppers
• 5 ml (1⁄2 tsp) ground cumin
• 6 large eggs
• 50 ml (1⁄4 c) shredded light cheddar cheese
• 6 large flour tortillas, warmed
• 30 ml (2 tbsp) chopped cilantro
• 1 avocado, pitted, peeled and chopped

Your instructions

1. Heat oil in a medium frying pan over medium heat. Add pepper; sauté until slightly softened, about three minutes. Add tomato, salsa, chili peppers and cumin. Simmer for 7 to 10 minutes, until thickened.

2. Crack eggs onto sauce without breaking yolks; top with cheese. Cook, covered, until whites are set, three to five minutes.

3. To serve, place an egg with sauce on top of each tortilla. Sprinkle with cilantro and avocado.

Per serving: 294 calories, 13 g protein, 12 g fat (including 3 g saturated fat), 215 mg cholesterol, 34 g carbohydrates, 4 g fibre, 595 mg sodium

The vitamin C in peppers and the protein in eggs are essential for healthy skin.

Preparation 5 minutes

Cooking time 5 minutes

Serves 4 

What you need

• 4 large flour tortillas, warmed
• 15 ml (1 tbsp) vegetable oil
• 8 large eggs, lightly beaten
• 1 ml (1⁄4 tsp) salt
• 1 ml (1⁄4 tsp) black pepper
• 1 large roasted red pepper, coarsely chopped
• 30 ml (2 tbsp) chopped cilantro
• 50 ml (1⁄4 c) bottled salsa, at room temperature

What to do

1. Heat oil in a medium non-stick frying pan over medium heat. Whisk eggs with salt and pepper. Stir until eggs start to thicken slightly, one to two minutes. Stir in the pepper and cilantro; cook, stirring occasionally, until the eggs are soft-scrambled, two to three minutes.

2. Spoon a quarter of the egg mixture in the middle of each tortilla; top each one with 15 millilitres (one tablespoon) of salsa. Fold the edges of each tortilla over, then roll to enclose filling.

Per serving: 364 calories, 17 g protein, 17 g fat (including 4 g saturated fat), 425 mg cholesterol, 36 g carbohydrates, 2 g fibre, 688 mg sodium

To warm tortillas, preheat oven to 180°C (350°F). Stack tortillas (up to six at a time) and wrap loosely in aluminum foil. Warm for 8 to 10 minutes. Leave wrapped until ready to serve. Enjoy!

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