Eggs nestled into a rich tomato and pepper sauce.
Real food photography · Serving details may varyMexican-inspired
Mexican-style tomato & eggs
A colorful breakfast skillet of eggs, tomatoes, onion, and peppers.
◷ 20 minutes*Serves 2Vegetarian
A simplified home-cooking adaptation. *Timing is an estimate; this recipe has not yet been kitchen-tested.
RECIPE DECISION NOTES
Is this the right meal for today?
Despite its historical page address, this recipe is a tomato-and-egg skillet, not a promise of filled tacos. Warm tortillas are an optional accompaniment to the eggs, onion, and pepper.
Plan the method before you start
Cook the vegetables before adding beaten eggs so the stages do not compete. The menu uses the current recipe title and ingredient list; a URL is not a reliable guide to what a meal contains.
Published by MealWhirl · Preparation guidance from the listed method, not a cooking-test report. Editorial standards & corrections ↗
Make something good
- 01
Soften the diced onion and pepper in oil for 5 minutes.
- 02
Add tomatoes and cook for 3–4 minutes, until softened.
- 03
Beat the eggs with a little salt. Add to the pan and stir gently until set. Serve with warm corn tortillas if you like.
A little room to make it yours.
Season to your taste and check ingredient labels, including stocks, sauces, and bread. Dietary labels describe this listed recipe; they do not verify packaged products or allergen safety.
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A few more good possibilities.
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