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Mexican eggs with chorizo & salsa


  • Toss the tomatoes, spring onions and chilli with the coriander, a good splash of oil, the lime juice and seasonings. Set aside.
  • Using a large pastry cutter, cut a round out of each slice of bread and discard.
  • Heat a thin layer of oil in a large heavy-bottomed pan and gently cook the bread rounds on one side. Then turn the bread over, break the eggs into the centre and cover the pan. Cook until the eggs are set and remove.
  • When nearly ready, heat a little oil in another pan and fry the chorizo until crispish. Drain on kitchen paper towels.
  • To serve, scatter the salsa on individual plates, carefully top with the bread and egg, and arrange chorizo around the sides.


  • ½ punnet cherry tomatoes, quartered
  • 2 small spring (green) onions, finely sliced
  • 1 small red chilli, seeded & finely sliced
  • 1-2 tbsp chopped coriander
  • olive oil
  • juice of 2 limes
  • sea salt & freshly ground pepper
  • 4 thick slices country-style bread
  • 4 eggs
  • 2-3 chorizo sausages, sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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