Mexican-Inspired Brunch: Huevos with Tomato Stew

 In carbohydrates, Oh You Fancy, Protein

I don’t know how I came across this recipe of Jamie Oliver’s but ooooooh how I’m glad I did.

At first, it looked complicated or fussy and I’m like, no way I’m making that.

Buuuuut, the thought of having eggs with a warm, tomato stew wrapped in a tortilla was a good enough reason for me to push through and learn how to do it.

I was like: I could DO this!


Mexican-Inspired Brunch: Huevos with Tomato Stew

And really, you know what?

It wasn’t hard.

Not at all!

So if at first glance it looks a little intimidating, if I can cook a Mexican-Inspired Brunch, a trained monkey could too.

And so could you, lovely human you.

Mexican-Inspired Brunch: Huevos with Tomato Stew

I love serving it with some brown rice (healthy carbs!) and black beans (carbs and protein!)

Can’t forget the cilantro and salsa verde, either.

And this could totally be a supper meal too – eggs are not just for brunch.

I love having eggs for supper and this dish will be in the regular rotation fo sho. 

Mexican-Inspired Brunch: Huevos with Tomato Stew

Visual learner?

I got you.

Check me out on my YouTube Channel cooking it up here:

It’s all spliced together because I was in the middle of recording and my phone filled up.


Apple should just make an unlimited storage phone so if you NEED storage in the moment (cause it’s always an important moment) you have it.

But I did learn that YouTube live can be very useful in a pinch 🙂

I hope you love the recipe!


Mexican-Inspired Brunch: Huevos with Tomato Stew

Yield: 6 Adult Servings

Calories per serving: 211

Fat per serving: 11

Saturated fat per serving: 2.2

Carbs per serving: 19.5

Protein per serving: 10

Fiber per serving: 1

Sugar per serving: 7


  • 2 Tbsp Olive oil

  • 1 small onion, chopped

  • 2 cloves garlic, minced

  • Bay leaves

  • Salt and pepper

  • 2 red peppers, thinly sliced

  • Hot peppers, de-seeded and chopped (optional)

  • 1 - 28 fl oz/796 ml tin of diced tomatoes

  • 4-6 small tomatoes or 2-3 large ones

  • 6 eggs

  • 6 tortillas

  • Cilantro

  • Salsa verde for serving


  1. Heat the oil in a large pan with a lid

  2. Once heated, add onion, garlic, bay leaves, salt and pepper, peppers and hot peppers (if using)

  3. Cook cover medium heat until peppers are soft, about 10 minutes

  4. Add the diced tomatoes and the sliced tomatoes on top

  5. Bring to a boil then lower heat and cover.

  6. The sauce will thicken. After about 10 minutes, taste the sauce to see if to your liking. Adjust seasoning if needed.

  7. Once sauce has thickened, crack 6 eggs into the tomato stew, working your way around the pan. Try to crack them in between the tomato slices.

  8. Put the lid back on the pan so the eggs cook.

  9. Warm your tortillas either on the pan or in microwave.

  10. Check the eggs with a spoon and cook them to your liking. Once cooked, you're ready to serve!

  11. Serve it with brown rice, black beans and cilantro all wrapped up.


Nutrition info for egg dish only (no beans, rice, etc)

Recommended Posts

Leave a Comment

Want to reverse your prediabetes? You're in the right place. Get my free guide now!I want that freebie!
+ +
slow cooker chicken with chickpeassimple and healthy cranberry oat muffins