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Mexican Breakfast Pizza

Like a lot of people, breakfast generally needs to be something that can be quickly thrown together most days. This breakfast certainly ticks the box in that respect. It also covers the ‘keep you full’ and ‘delicious’ boxes too, with healthy fats and protein and with a nice dose of raw veggies in there too. I particularly like the hit of chilli in the morning - if that doesn't get you fired up and moving nothing will!


Recipe information

Serves 2
10 minutes


1/2 cup corn flour


2 eggs

1/2 cup shredded red cabbage

1/4 red onion , finely sliced

1/2 cup cherry tomatoes, halved

1/2 red capsicum, sliced

1/2 avocado, sliced

1 handful coriander leaves

1/2 long green chilli, finely sliced

1 small red chilli, finely sliced

1/2 lime, cut into wedges

macadamia or olive oil

sea salt

black pepper



Pre-heat the grill medium-high.

Pour the flour into a mixing bowl, then slowly add as much water as necessary until you achieve a batter with a consistency somewhere between milk and pouring cream. Season with salt and pepper and set aside.

In a heavy bottomed oven-proof frying-pan pour in about a tablespoon of oil. Place the pan under the grill and once the oil is very hot pour in half the batter. Quickly place the pan back under the grill and cook for a minute, turn over, crack an egg on top and throw on some tomatoes then place the pan back under the grill until the egg is cooked to your liking. 

Do the same with the other half of the batter and remaining egg.

Top the pizzas with the rest of the ingredients, squeeze over the lime and season with salt and pepper.