Gordon Ramsay Spicy Mexican Eggs Recipe

This Gordon Ramsay Spicy Mexican Eggs Recipe is a bold and flavorful dish, which is made with fresh kale and a vibrant vegetable salsa. It’s the perfect brunch recipe, ready in about 30 minutes.

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Gordon Ramsay Spicy Mexican Eggs Recipe Ingredients

For the Salsa:

• 3 kale leaves, finely chopped
• 1 onion, finely chopped
• 1 green pepper, finely chopped
• 1 red pepper, finely chopped
• 1 small bird’s eye chili, finely chopped
• 1 courgette (zucchini), finely chopped
• 1 garlic clove, finely chopped
• 150ml tomato passata

For Cooking:

• 1 tbsp olive oil
• 1 knob of butter
• 8 free-range eggs
• Salt and freshly ground black pepper, to taste

To Serve:

• A handful of fresh coriander (cilantro) leaves
• 2 soft flour or corn tortillas, warmed
• Hot chili sauce, to taste

How To Make Gordon Ramsay Spicy Mexican Eggs

1. Prepare the Salsa: In a medium bowl, combine the finely chopped kale, onion, green pepper, red pepper, bird’s eye chili, courgette, and garlic. Pour in the tomato passata and season with salt and pepper. Mix well.
2. Sauté the Salsa: Heat the olive oil in a large non-stick skillet over medium-high heat. Add about one-quarter of the salsa mixture to the pan and sauté for 1-2 minutes until it begins to soften and sizzle.
3. Cook the Eggs: Use a spoon to create a well in the center of the salsa. Add a small knob of butter to the well. Crack two eggs directly into the well.
4. Steam and Finish: Cover the skillet with a lid and let the eggs cook for 3-4 minutes. The steam will cook the tops, leaving the whites set and the yolks perfectly soft and runny.
5. Repeat and Serve: Gently remove the cooked eggs and salsa from the pan and keep them warm. Repeat the process with the remaining salsa and eggs to make four servings. Serve immediately, garnished with fresh coriander and with warm tortillas and extra hot sauce on the side.

Recipe Tips

• How do I cook the eggs perfectly? The key is to trap the steam. If you have a clear glass lid for your skillet, use it. This allows you to see the exact moment the egg whites are set without lifting the lid and letting the steam escape.
• How do I keep the finished batches warm? To keep the first batches of eggs and salsa warm while you cook the rest, you can place them on a plate in a very low oven (around 200°F / 90°C).
• How do I prevent burning between batches? If you notice any bits of garlic or vegetable starting to burn in the pan, quickly wipe it out with a paper towel before adding oil for the next batch.
• Can I adjust the spice level? Absolutely. The heat comes from the bird’s eye chili. For a milder dish, be sure to remove the seeds before chopping, or use half a chili. For more heat, leave the seeds in or add another chili.

What To Serve With Spicy Mexican Eggs

This is a complete breakfast dish, but it’s even better with a few classic accompaniments.

• Sliced avocado or a dollop of guacamole
• Crumbled feta or cotija cheese
• A side of refried beans or black beans
• A spoonful of sour cream or Mexican crema

How To Store Spicy Mexican Eggs

• Best Served Fresh: This dish is at its absolute best when served immediately, with runny yolks and fresh salsa.
• Storing Leftovers: While the cooked eggs don’t reheat well, you can store the leftover uncooked salsa in an airtight container in the refrigerator for up to 3 days. You can then use it to make fresh batches of eggs later.

Spicy Mexican Eggs Nutrition Facts

• Calories: 681 kcal
• Protein: 30g
• Carbohydrates: 25g
• Fat: 50g
• Saturated Fat: 15g

Nutrition information is an estimate and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Gordon Ramsay Scrambled Eggs Recipe
• Gordon Ramsay Lamb Burger Recipe
• Gordon Ramsay Chocolate Cake Swiss Recipe