A Mexican breakfast dish built on whole ingredients.

Servings: 2
Active time: 25 min
Total time: 25 min

Organic sourcing

Corn tortillas are worth sourcing organic to avoid GMO corn. Cilantro and white onions are lower-residue crops, so the organic benefit is less impactful here.

Ingredients

• 4 corn tortillas
• 4 large eggs
• 2 tbsp extra-virgin olive oil
• 1 cup canned tomatoes, chopped
• 1/4 white onion, finely chopped
• 1 jalapeño, seeded and finely chopped
• 1 clove garlic, minced
• 1/4 cup fresh cilantro, chopped
• to taste sea salt
• to taste fresh ground black pepper

Method

1. Heat 1 tablespoon of the olive oil in a skillet over medium heat. Add the onion, jalapeño, and garlic, sautéing until the onion is translucent.
2. Stir in the chopped tomatoes and season with a pinch of sea salt. Cook until the sauce thickens slightly, about 5 minutes.
3. In another pan, heat the remaining tablespoon of olive oil over medium-high heat. Lightly fry the tortillas until just crispy. Remove and set aside.
4. In the same skillet, fry the eggs to your desired doneness. Season with salt and fresh ground black pepper.
5. To assemble, place the fried tortillas on plates, top with the tomato sauce, then the fried eggs.
6. Garnish with fresh cilantro before serving.

Notes

• For extra flavor, use fire-roasted tomatoes in the sauce.
• Consider topping with avocado slices for added creaminess.
• Serve with refried beans on the side for a heartier meal.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Mexican recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.