This classic Mexican breakfast dish is a must for all lovers of spice in the morning. 






Skill level

Average: 4.7 (3 votes)


  • 8 free-range eggs 
  • 1 tbsp sunflower oil, plus more if needed 
  • a knob of butter 
  • 10 cm corn or flour tortillas 
  • salt and pepper 

For the tomato sauce 

  • 2 garlic cloves, finely chopped
  • 1 red chilli, finely chopped
  • 1 onion, finely chopped 
  • 1 tbsp sunflower oil 
  • 1 tsp salt 
  • 1 400 g can of chopped tomatoes 
  • 1 tsp Marmite 
  • a pinch of five-spice powder 

To garnish 

  • 1 avocado, peeled, stone removed and sliced 
  • a little chopped fresh coriander 
  • 120 ml sour cream 
  • pickled jalapeños, to taste 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


First make the tomato sauce. Sauté the garlic, chilli and onion in the oil in a frying pan, adding the salt, until soft but not coloured. Then add the tomatoes, Marmite and five-spice and simmer until reduced and thick. 

Sauté the eggs in the oil and season. When they are nearly cooked, add the butter to the pan and spoon the melted butter over them. You might need to do this in batches, depending on the size of your pan. 

Meanwhile, heat a frying pan over a medium heat and warm the tortillas for 10–20 seconds each. Keep warm as you heat each one before you serve. 

Spread the tomato sauce over the tortillas and top with an egg. Garnish with avocado, coriander, soured cream and jalapeños. 

Recipe and image from Jack Stein's World on a Plate by Jack Stein (Bloomsbury Publishing, $45).