Mexican Brunch with One-Cup Pancakes


I don’t know about you but I normally like to know what I’m cooking for dinner the next day before I settle down to bed at night. It is therefore unusual for me to be standing there at 4 o’clock pondering what to cook. However, that was me today. All I knew was that we had a lot of eggs. A quick Google search later saw me perusing 32 Jamie Oliver egg recipes and, hey presto, tonight’s dinner was sorted.

The Mexican Breakfast turned out to be simple, healthy and delicious. As the original recipe was for 6 I only used one can of tomatoes and a single pepper but I did cook two eggs each (this was dinner after all!). I also added a courgette and a dozen cherry tomatoes to the onion, garlic and sliced pepper and cooked them on medium for 15 minutes with some mixed herbs and paprika.

Then comes a tin of chopped tomatoes and a dash of Worcestershire Sauce and simmer for 15 minutes until thick and flavoursome. Next, slice 2 tomatoes on top and crack 6 eggs into holes in the mixture. Cover and cook until the eggs are cooked but still runny.


With this I served the One-Cup Pancakes (or 2/3 of a cup to serve 3!). Simply whisk together 1 cup self-raising flour (wholemeal works well) with 1 cup milk and some salt. Then stir in the kernals from one corn on the cob or a large handful of frozen sweet corn, defrosted. The recipe calls for 20g feta cheese but I omitted this.

Simply ladle the mixture into a pan and fry for 2 minutes until bubbles appear. Flip and cook for a couple of minutes until golden brown. Delicious!




Filed under Dinner, Recipes

2 responses to “Mexican Brunch with One-Cup Pancakes

  1. quilt32

    This looks wonderful and I’ll bet your family loved it.

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