Category: Breakfast & Brunch, Main Dishes, Miscellaneous, Vegetarian food
Cuisine: Mexican
Yields:
1 Serving
Difficulty: Medium
Prep Time: 5 Mins
Cook Time:
30 Mins
Total Time:
35 Mins
I present you something very tasty! Mexican breakfast with salsa (or tomato paste combined with chili spice), cheese and eggs. Best of all, you can season it to your liking. It is made inside of an wholemeal tortilla that becomes delicious and crunchy, and you just break it piece by piece and dip it in the juicy egg-cheese mixture! Book a day of the upcoming weekend for this unique breakfast.
Ingredients
Adjust Servings
Instructions
- Heat the tortilla for 20-30 seconds in the microwave to soften it nicely.
- If you have a medium muffin tin, you can coat it with a little oil and place the tortilla / tortillas in a bowl inside. If you do not have such molds, you can use a thick ceramic deep soup plate like I did.
- Put a piece of cheddar inside the dish made of tortilla, then tomato puree with chili (or sauces), sprinkle with a little grated mozzarella and put the previously beaten eggs on it. Bake in the oven for 15-20 minutes at 190 degrees.
- Remove the tortilla mold/plate from the oven, add the second batch of cheddar, the rest of the grated mozzarella and chopped arugula / basil. Bake for another 15 minutes.
- When done, sprinkle with a little more chili spice, and after that, your breakfast is ready. If you make it in molds, take out the tortillas and put them in serving plates, and if you make it in a soup plate, you can serve it directly in the plate itself after it cools down a bit.
- Break the tortilla piece by piece and serve yourself with the inside mixture of this wonderful delicacy!