Mexican eggs with corn chips

Preparation info

  • Serves


    • Difficulty


    • Ready in

      45 min

Appears in

The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

  • About

The Mexican chipotle – a smoked and dried jalapeño chilli – gives a distinctive smoky heat to this spiced tomato sauce. The eggs are cooked nestled in the sauce with crisp corn tortillas for dunking. If you can’t find dried chipotle chillies or paste, 1 teaspoon dried chilli/hot pepper flakes or 1 teaspoon hot smoked paprika are worthy alternatives. Serve with a simple, crisp green leaf salad.


  • 1 dried chipotle chilli or 1 tbsp chipotle paste
  • 3 tbsp olive oil
  • 1 large onion, finely chopped
  • 1 red pepper, deseeded and chopped
  • 1 green pepper, deseeded and chopped
  • 1 large garlic clove, finely chopped
  • 1 tsp dried oregano
  • 1 tsp cumin seeds, plus extra for sprinkling
  • 2 x 400 g/14 oz cans chopped tomatoes
  • 1 tbsp tomato ketchup
  • 4 large eggs
  • 4 soft corn tortillas
  • sea salt and freshly ground black pepper
  • 1 handful of coriander/cilantro leaves, to serve


  • Pour enough just-boiled water over the chipotle chilli to cover and leave to soften for 20 minutes.
  • Heat 2 tablespoons of the oil in a large deep sauté pan over a medium heat and fry the onion for 8 minutes, stirring regularly, until softened. Drain the chipotle, discarding the soaking water, and chop finely. (Discard the seeds if you don’t want the sauce to be too hot.) Add the chilli, both peppers and garlic to the onion and cook for a further 3 minutes until softened.
  • Stir in the oregano, cumin seeds, tomatoes, ketchup and bring to the boil, then turn the heat down and simmer for 10 minutes, stirring regularly, until reduced and thickened. Season with salt and pepper to taste. Make 4 holes or dips in the tomato sauce and tip in the eggs, cover the pan and simmer for 3–4 minutes until the egg whites are set but the yolks remain runny.
  • Meanwhile, preheat the oven to 200°/400°C/Gas 6. Put the tortillas in the oven, placing them directly on the oven shelves and spread apart, for 10 minutes, or until crisp. Brush with the remaining oil, sprinkle with cumin seeds, leave to cool, then break into large pieces. Serve the Mexican eggs topped with coriander/cilantro and the corn chips by the side.