Mexican Breakfast Recipes with Eggs

Mexican tortillas with charred broccoli, salsa verde, labneh and fried eggs

  • serves 4
  • Easy

Check out this veggie brunch recipe using a tangy, chilli-spiked salsa verde to liven everything up. These eggs go well with the creamy labneh, pulling everything on the plate together. This easy recipe comes from food writer John Gregory-Smith


Make these Mexican tortillas, then check out our tacos el pastor, Mexican spicy riceclassic nachos and more Mexican-style recipes.



  • long-stemmed broccoli 200g
  • red peppers 2, sliced
  • olive oil 4 tbsp, plus extra for drizzling
  • black beans 400g tin, drained and rinsed
  • eggs 4
  • corn tortillas 4
  • labneh 240g, see notes below
  • red chilli ½, deseeded and thinly sliced


  • coriander a bunch
  • spring onions 2, roughly chopped
  • garlic 1 clove, roughly chopped
  • green chilli 1 clove, roughly chopped
  • limes 2, juiced
  • olive oil 50ml
  • caster sugar 1 tsp


  • Step 1

    Heat the oven to 220C/fan 200C/gas 7. Put the broccoli and peppers onto a roasting tray. Drizzle over 1/2 the oil and season. Toss and roast for 30-35 minutes or until charred and tender, adding the black beans for the final few minutes of cooking to warm through.

  • Step 2

    Meanwhile, put all the ingredients for the salsa verde, along with a good pinch of salt, into a food processor and blend until smooth. Put to one side so that the flavours can develop.

  • Step 3

    Heat the remaining oil in a large non-stick frying pan and fry the eggs with a good pinch of salt and pepper.

  • Step 4

    Warm the tortillas, then divide between 4 serving plates and spread a generous amount of labneh over each. Tip the beans and vegetables onto the tortillas and top with the eggs. Scatter over the red chilli, drizzle some of the salsa verde on top, plus a little olive oil. Serve immediately with the remaining salsa verde at the table.

Labneh is a thickened yogurt originating in the Middle East. To make your own, tip a pot of natural yogurt into a sieve lined with muslin and stand over a bowl in the fridge overnight. The left-over labneh will keep for a week in the fridge. Dukkah is an Egyptian spice blend available from larger supermarkets, or you can make your own by toasting 1 tbsp of coriander  seeds with 1/2 tsp each of fennel seeds, black peppercorns, sesame seeds and cumin seeds. Roughly crush with 1 tsp sea salt and 2 tbsp hazelnuts using a pestle and mortar.

Discover more of our indulgent brunch recipes here...

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Nutritional Information

  • Kcals 621
  • Fat 36.7g
  • Saturates 7.7g
  • Carbs 42.5g
  • Sugars 10.4g
  • Fibre 8.8g
  • Protein 25.7g
  • Salt 0.8g