Tequila Sunrise: 4 Glorious Egg Recipes

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Tequila Sunrise: 4 Glorious Egg Recipes

If you love eggs, we will tell you three glorious ways to do them Mexican and Turkish style.

 

Huevos Motulenos: Roasted Plantains with Sunny-Side Eggs, Refried Beans, Salsa and Cheese

Serves: 1

Prep time: 15 minutes

Cooking time: 10 minutes

Calorie count: 600 calories (per serving)

Ingredients:

30 g cotija (hard cow’s milk cheese from Mexico), grated

30 g Monterey Jack or cheddar cheese, grated

30 g salsa

30 g refried black beans

2 tbsp olive oil

2 eggs

2 yellow corn tortillas

1 sweet plantain, sliced

For garnishing:

Fresh cilantro

Pickled onions

Method:

  1. Roast the plantain slices with a little olive oil and set aside.
  2. Fry the tortillas using a few drops of olive oil and set aside.
  3. Heat olive oil in a pan and deep fry all the eggs until the whites are cooked and the yolk is a little runny.
  4. To plate, put the fried tortillas on a large plate and place the fried plantain slices on them.
  5. Place the fried eggs on top and spoon the refried beans, followed by the salsa.
  6. Sprinkle the grated cheese, garnish with pickled onions and cilantro, and serve immediately.
  7. Tip: If you can’t get your hands on cotija cheese, use parmesan.

 

Huevos Divorciados: Cheese Enchiladas with Salsa, Fried Eggs, Pico De Gallo and Sour Cream

Serves: 1

Prep time: 15 minutes

Cooking time: 5 minutes

Calorie count: 500 calories (per serving)

Ingredients:

30 g pico de gallo

30 g salsa verde (green salsa)

30 g tomato-chipotle salsa

1 tsp olive oil

2 eggs

100 g Monterey jack or cheddar cheese, grated

2 yellow corn tortillas

For garnishing:

Fresh cilantro

Grated cheese

1-2 tbsp sour cream

Method:

  1. Spread grated cheese on the tortillas and roll them up.
  2. Heat olive oil in a pan and deep fry all the eggs until the whites are cooked and the yolk is a little runny.
  3. To plate, place the rolled-up tortillas at opposite ends of a large plate.
  4. Pour tomato-chipotle salsa on one tortilla roll and salsa verde on the other.
  5. Place the fried eggs in the center of the plate and spoon some pico de gallo over them.
  6. Garnish with sour cream, grated cheese, and cilantro, and serve immediately.

Tip: For the pico de gallo, mix together diced tomato, onion, chillies, cilantro, and lime juice.

 

Chilaquiles: Fried Tortilla Chips Topped with Fried Eggs, Pico De Gallo and Avocado

Serves: 1

Prep time: 15 minutes

Cooking time: 5 minutes

Calorie count: 500 calories (per serving)

Ingredients:

30 g sliced avocado

30 g pico de gallo (diced tomato, onion, chillies, cilantro, and lime juice)

60 g spicy habanero salsa

30 g refried beans

75 g fried tortilla chips

1 tsp olive oil

2 eggs

For garnishing:

1 tbsp sour cream

Method:

  1. Heat olive oil in a pan and deep fry all the eggs. The whites of the eggs will be cooked and the yolk will be a little runny.
  2. Toss the fried tortilla chips in the salsa and set aside.
  3. To plate, spread the refried black beans over the surface of a large plate. Place the tortilla chips on top and the fried eggs over them.
  4. Top with pico de gallo and sliced avocado.
  5. Garnish with sour cream and serve immediately.

Tip: If you can’t find spicy habanero salsa, use a mild green one instead.

 

Menemen 

This striking dish from Turkey is a breakfast classic. It consists of eggs cooked with tomatoes, peppers, and onions making it a wholesome meal. Menemen is similar to Shakshouka, a dish originated from North Africa, popular in the Middle East and North Africa.

Serves: 4

Ingredients:

A bunch of parsley, roughly chopped

4 eggs

½ – 1 tsp caster sugar

400 gm tomatoes, chopped

1-2 red chillies, deseeded and sliced

1 red or green pepper, halved, deseeded and sliced

2onions, sliced

2 tbsp olive oil

For the yogurt:

2 cloves garlic, crushed

6 tbsp yogurt, thick and creamy

Salt and pepper to taste

Method:

  1. Heat olive oil in a pan. Add the onions, peppers, and chillies. Saute until they begin to soften.
  2. Now add the tomatoes and sugar. Stir well. Reduce the heat and wait until the liquid reduces. Season with salt and pepper.
  3. Using a spatula, create pockets in the mixture and crack the eggs into them. Cover the pan and let the eggs cook over a low heat until they set.
  4. For the dip, beat the yogurt with crushed garlic and season. Sprinkle the menemen with chopped parsley and serve hot from the saute pan with a dollop of garlic-flavored yogurt.

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