Mexican Eggs

Quick, really tasty and packed full of flavour. My Mexican Eggs are great for brunch, lunch or dinner and is one of my go-to quick meal favourites. 

This is the first recipe I think of making when Mr Curly is away and I’m cooking for one. That isn’t because he doesn’t like it, it’s because I think of it as a special treat just for me. You may think that sounds silly, but this is seriously good and you’ll understand once you’ve tried it.

I came up with this recipe when I was thinking of something I could cook for dinner one night when Mr Curly was out. The majority of the time, we eat together so meals are generally frozen in portions for two; whether that is a dish made and ready to reheat, or chicken breasts. Because of this, I tend to look in the fridge and see what I can make from what I have. 

These are all ingredients I more often than not have in my fridge and cupboard. I made it up as I went along and it turned out exactly as I wanted and I now make it every time Mr Curly is away. 

A great thing about this recipe is you can tweak it to your taste. If you don’t like your food very spicy, only add a small amount of chile; but if you like it with a bit of heat, add more. I have also used a selection of chile powders which I get from the Cool Chile Co, but if you do not have them, you can just use whichever chile powders you have in your cupboard. 

This recipe is delicious at any time of day and makes a great brunch, lunch or dinner dish. I love it as it is, but you can also eat it with a tortilla. I usually allow two eggs per person, but feel free to tweak this. For example you could reduce the potato and add another egg is you fancied. Obviously you can make this dish vegetarian by leaving out the chorizo, but you may need to add a little extra oil as you won’t have the oil from the chorizo. 

5 from 1 vote

Mexican Eggs

Quick, really tasty and packed full of flavour. My Mexican Eggs are great for brunch, lunch or dinner and is one of my go-to quick meal favourites. 

Course Breakfast
Cuisine Mexican
Keyword Mexican, Eggs
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2
Calories 521 kcal
Author Curly


  • 300 g potatoes diced
  • 200 g peppers diced
  • 100 g chorizo sliced
  • 4 large eggs
  • ¼– ½ tsp chile powder I used a combination of ancho, chipotle and pasilla chile
  • 2 tsp sunflower oil
  • ½ tsp sea salt
  • 1 tbsp milk


  1. Clean the potatoes and dice them into roughly 2cm pieces – don’t worry about peeling them
  2. Boil them in salted water until they are just soft
  3. While the potatoes are boiling, de-seed and dice the peppers into roughly the same size as the potatoes
  4. Add 1 tsp oil to a large frying pan on a high heat and add the peppers. Cook until the peppers start to blacken
  5. Once the potatoes have softened drain them and add them to the peppers along with another tsp of oil
  6. Reduce the temperature to medium high and allow the potatoes to crisp up
  7. Cook for around 10 minutes, stirring often to make sure one side doesn’t get too brown
  8. Peel the chorizo and cut into thin slices
  9. Turn the pan down to a medium heat and add the chorizo. Let the chorizo crisp slightly but watch it because it can burn quickly
  10. Crack the eggs in a jug or bowl and add the milk, salt and chile powders and whisk together
  11. Turn down the heat to the lowest setting and add the egg mixture. Make sure you scrape all of the chile powder out of the jug because it has a habit of sticking to the side
  12. Cook for a minute stirring to keep the egg moving
  13. As soon as the egg starts to come together and look like scrambled egg, turn off the heat and the heat left in the pan will continue cooking the egg

Recipe Notes

It is best to use a waxy potato that holds its shape. 

Nutrition Facts
Mexican Eggs
Amount Per Serving
Calories 521 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 11g69%
Cholesterol 416mg139%
Sodium 1362mg59%
Potassium 1131mg32%
Carbohydrates 25g8%
Fiber 5g21%
Sugar 3g3%
Protein 29g58%
Vitamin A 910IU18%
Vitamin C 97.5mg118%
Calcium 119mg12%
Iron 7.7mg43%
* Percent Daily Values are based on a 2000 calorie diet.

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16 thoughts on “Mexican Eggs

    1. Cat Post author

      Glad I’m not the only one 🙂 But my husband does really like this, I just don’t give him the opportunity to eat it haha x

  1. Corina Blum

    This sounds lovely – I love all these flavours! I also have a few recipes I love to make when Mr SearchingforSpice is out. He hates tinned fish, sweetcorn and quite a few vegetables. Come to think about it – I need to encourage him to go out more so I can eat more of these things!

    1. Cat Post author

      Well at least you’re nice and eat things he doesn’t like when he’s out, Mr Curly really likes this he just doesn’t get to eat it very often haha x

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