Preheat the oven to 180°C (350°F). Oil a round cake tin and layer the tortillas one on top of another to completely cover the base. Make sure the tortillas don’t extend too high up the sides, or they’ll burn.
Finely dice the onion, garlic and chilli. Sauté in a lightly oiled pan for about 5 minutes until softened. Season with salt and pepper.
Add the cumin seeds, and a few minutes later, the tinned tomatoes. Cook for 5 minutes, stirring regularly.
Remove from the heat and stir in the eggs — just a quick mix, you don’t want them to scramble completely.
Pour this mixture over the tortilla base in the tin. Scatter generously with grated cheese and a pinch of Cayenne pepper.
Bake for 20–25 minutes until the eggs are set and the cheese is golden.
Serve decorated with finely chopped fresh coriander.
¡Que aproveche! 🌮🇲🇽
Tip: Serve with a dollop of sour cream and some fresh salsa for a complete Mexican-inspired brunch!
About This Recipe
Eggs in Tortilla Gratin is one of those dishes that rewards a little care and shares beautifully at the table. Below you’ll find timings, practical tips and serving ideas so you can make it with confidence, whether it is your first attempt or a familiar favourite you want to get just right.
At a Glance
Prep time: 20 minutes
Cook time: 45 minutes
Total time: Around 1 hour
Serves: 4
Difficulty: Easy
Tips for the Best Results
Season in layers as you cook the Eggs in Tortilla Gratin rather than only at the end.
Let roasted or braised meat rest before serving so the juices redistribute.
Bring the dish together over gentle heat; a slow finish deepens the flavour.
Taste before serving and adjust salt, acid and freshness to your liking.
Serving Suggestions
Serve the Eggs in Tortilla Gratin with seasonal vegetables, a simple grain, or good bread to catch the juices. A crisp green salad rounds out the plate nicely.
Storage
Cool completely, then refrigerate in an airtight container for up to three days. Reheat gently so the texture stays as good as freshly made, and freeze portions for longer storage.
