Egg And Tomato Burrito Recipes

MEXICAN BREAKFAST

Steps:

• Peel and finely slice the onions and garlic. Deseed and finely slice the peppers and chillies.
• Get a large frying pan (make sure you've got a lid to go with it) on a high heat and add several good lugs of olive oil.
• Add the onion, garlic, peppers, fresh and dried chillies, bay leaves and a good pinch of sea salt and black pepper, and cook for 15 minutes, or until to softened and caramelised, stirring regularly.
• Pour in the tomatoes, using a spoon or potato masher to break them up. Bring to the boil, then turn down to a medium heat and cook for a further 5 minutes to reduce the sauce.
• When you've got a nice thick tomato stew consistency, have a taste and adjust the seasoning, if needed.
• Slice the fresh tomatoes and lay them over the top of the mixture.
• Use a spoon to make small wells in the tomato stew, then crack in the eggs so they poach in the thick, delicious juices - try to crack them in as quickly as you can so they all get to cook for roughly the same amount of time.
• Season from a height, put the lid on and let the eggs cook for around 3 to 4 minutes, or until cooked to your liking.
• Warm the tortillas while this is happening. You can pop them into the oven at 180°C/350°F/gas 4 for a few minutes, microwave them for a few seconds or even lay them over the lid of the pan so they heat up as the eggs cook.
• Take the lid off and check your eggs by giving them a poke with your finger. When they're done to your liking, turn the heat off and take the pan to the table with the warmed tortillas, the Cheddar and a grater so everyone can get involved and make their own. Personally, I like to grate a bit of cheese right on to a warm tortilla, spoon an egg and some of the wonderful tomato stew on top, wrap it up, and eat it right away. What a beautiful way to wake up!

EGG AND TOMATO BURRITO

Steps:

• Spray small microwaveable bowl with cooking spray. Add egg, cream cheese spread and milk. Beat lightly with fork. Microwave on HIGH 1 min. or just until egg is set.
• Spoon onto tortilla; top with tomatoes.
• Fold in opposite sides of tortilla, then roll up starting at bottom. Serve warm.

AVOCADO AND EGG BREAKFAST BURRITO

Steps:

• Place tortillas on a microwave-safe plate. Place shredded Cheddar cheese in the center of each tortilla, towards 1 end. Microwave on high power to melt cheese, 20 to 30 seconds.
• Heat butter in a skillet over medium heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.
• Place eggs over melted cheese on tortillas; top each with avocado, tomato, and cilantro. Season with salt and pepper. Top with hot sauce.

EGGS IN TOMATOES

Steps:

• Heat a grill pan over medium-high heat. Brush the bread with some olive oil and season with salt and pepper. Grill until nicely toasted on both sides.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the mushrooms, peppers and red pepper flakes. Season with salt and pepper and cook until the vegetables are just starting to brown, a few minutes. Add the tomatoes and bring to a simmer. Add some water if it is too thick.
• Using a large metal spoon or ladle, form 6 evenly spaced divots in the sauce. Crack an egg into each divot and season with salt and pepper. Cover and simmer until the eggs are cooked to your liking.
• Spoon some sauce over each slice of bread and top with an egg. Drizzle with olive oil.

SAUSAGE-EGG BURRITOS

Steps:

• In a large nonstick skillet, cook sausage over medium heat until no longer pink, breaking into crumbles, 4-6 minutes. Remove from pan., In a small bowl, whisk eggs and egg whites until blended. In same pan, add eggs; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Remove from pan; wipe skillet clean if necessary. , In skillet, heat oil over medium-high heat. Add spinach, tomatoes and garlic; cook and stir until spinach is wilted, 2-3 minutes. Stir in sausage and eggs; heat through. Sprinkle with pepper., To serve, spoon 2/3 cup filling across center each tortilla. Fold bottom and sides of tortilla over filling and roll up. If desired, serve with salsa.