Breakfasts

Mexican Breakfast of Tortillas with Il Bello Rosso® Cherry Truss Tomatoes, Avocado and Qukes® Baby Snacking Cucumbers Salsa

Delicious, fresh and filling - cherry tomatoes add a special finishing touch to this vegetarian dish.

Serves: 4.
Prep Time: 10 minutes.
Cooking Time: 10 minutes.

Ingredients

Filling

• 2 punnets cherry truss tomatoes, (halve each tomato from one punnet, keep truss intact in one)
• 8 Qukes® baby snacking cucumbers, finely diced
• 1 red chilli, seeded and finely diced
• 1 Spanish onion, finely diced
• 2 green shallots, sliced
• 1/2 bunch coriander
• 1 avocado, diced
• 8 free range eggs
• 200ml pure cream
• 50ml extra virgin olive oil
• 1 tbsp lime juice
• 1 tsp fresh mint, chopped
• 4 soft tortillas, cut in 4 squares
• 1 tbsp butter
• 1/2 tsp salt
• 1/2 tsp ground black pepper

Mexican mix

• 1/4 tsp mild chilli flakes
• Pinch sea salt
• Pinch paprika
• Pinch oregano

Cooking Instructions

• Place eggs, cream, 1/2 chilli, salt, pepper and half of the Mexican mix in a bowl. Stir well and set aside.
• Place halved cherry tomatoes, avocado, 1/2 chilli, onion, coriander, shallots, olive oil, lime juice and mint in a bowl, mix.
• Place trussed cherry tomatoes on a baking sheet, leaving truss intact. Sprinkle with remaining Mexican mix.
• Wrap tortillas in foil and place on the tray. Bake tomatoes and tortillas in a 160°C oven for 5 minutes till tomatoes are warm and tortillas are hot.
• Melt butter in a non-stick pan. Pour in egg mix and cook over gentle heat, stirring occasionally, until just set and still creamy.
• Divide 4 tortilla squares between plates and top with one third of scrambled egg. Spread gently and cover with another square.
• Continue layering egg and tortilla squares. Top final square with Qukes® salsa and garnish with baked truss tomatoes.