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Dean Edwards' Mexican Eggs

Dean Edwards' Mexican Eggs

Recipe courtesy of celebrity chef Dean Edwards, for British Egg Week 2011.




10 mins


20 mins

Average: 4.3 (6 votes)


  • 4 large British Lion eggs
  • 150g chorizo, cubed
  • 1 tin chopped tomatoes
  • 1 red onion, finely diced
  • 2 cloves garlic, crushed
  • 1/2 tsp smoked paprika
  • 1/2 red chilli, finely diced
  • 1 tsp sugar
  • 2 tbsp fresh coriander, chopped
  • 4 tbsp sour cream
  • 50g grated Cheddar cheese
  • 4 small soft flour tortillas


  1. In a dry pan fry the chorizo for 1-2 minutes then add the onion and chilli and garlic and continue to cook for a couple of minutes, add the tomatoes, paprika and sugar and cook for a further few minutes. Make 4 wells in the sauce and crack in the eggs, cover with a lid and cook for 8-10 minutes or until the whites are set.
  2. Make some tortilla baskets by placing a tortilla over an oven proof bowl and bake in a pre-heated oven set at 160C for 8-10 minutes, being careful not to brown the tortilla too much. Leave to cool while still on the bowl then place on a serving plate and add the eggs, some sauce, a scattering of chopped coriander, the cheese and a dollop of sour cream.