Name: Clarissa Feildel’s Mexican-style eggs are the perfect breakfast for dinner recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Ingredients: 4–6 free-range eggs; 2 teaspoons chipotle powder; Sea-salt flakes and freshly ground black pepper, to season; 20–40g butter or 1–2 tablespoons olive oil; 1 cup grated Manchego, parmesan or gouda cheese; 4 slices sourdough, toasted; 2–3 tablespoons chipotle mayonnaise; Pico de gallo; 1 medium white or red onion, finely chopped; 2 tablespoons pickled or fresh jalapeños, finely sliced; Juice of 2 limes; 1/2 teaspoon salt; 1 punnet cherry tomatoes, quartered; 1 bunch coriander leaves, finely chopped

Having eggs for dinner is the ultimate lazy parent hack. These Mexican style eggs from Clarissa Feildel are filled with delicious spice and cheesy goodness. Top with a quick homemade pico de gallo for a dinner that’s easy and delicious. The best part is, it’s only a 20-minute exercise!

Or, make for actual breakfast on a relaxing Sunday morning.

Ingredients

4–6 free-range eggs

2 teaspoons chipotle powder

Sea-salt flakes and freshly ground black pepper, to season

20–40g butter or 1–2 tablespoons olive oil

1 cup grated Manchego, parmesan or gouda cheese

4 slices sourdough, toasted

2–3 tablespoons chipotle mayonnaise

Pico de gallo

1 medium white or red onion, finely chopped

2 tablespoons pickled or fresh jalapeños, finely sliced

Juice of 2 limes

1/2 teaspoon salt

1 punnet cherry tomatoes, quartered

1 bunch coriander leaves, finely chopped

Method

Step 1

For the pico de gallo, combine the onion, jalapeño, juice and salt in a bowl. Set aside for 5 minutes. Stir in the tomatoes and coriander. Taste and add a little more salt, if needed.

Step 2

In a bowl, gently beat together the eggs and chipotle powder. Season with salt and pepper. Heat butter or oil in a medium non-stick frying pan on low heat. Add eggs. Stir gently in small circles while shaking the pan. The egg should be 70 per cent set and still glossy.

Step 3

Lay Manchego cheese across the centre. Tilt the pan and fold egg gently. Cook for 20–30 seconds or until the egg is just setting around the outside and the middle remains runny.

Step 4

Spread warm toast with mayonnaise and top with egg. Spoon over the pico de gallo.

cherry tomato pico de gallo with mexican eggs in two green bowls — (Photography: Con Poulos, Styling: Lucy Busuttil)

Clarissa Feildel Chef

As an accomplished cook, author and television presenter Clarissa Feildel has always had food at the heart of everything she does. Clarissa’s Nyonya/Chinese and Sri Lankan background has given her a melting pot of dishes in her repertoire, which she uses every day when feeding her family.