Eggs on corn tortillas with tomato & beans
A Mexican breakfast for the galley that copes with rough seas, needs no fridge, about 15 min hands-on.
- Breakfast
- Mexican
- ⏱ 15 min
- 🌊 Sea tolerance 4/5
- 🪨 Bare bones
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Corn tortillas200 g (50 g)
- Eggs440 g (≈ 9 eggs) (110 g (≈ 2 eggs))
- Canned chopped tomatoes320 g (80 g)
- Canned black beans240 g (60 g)
- Onion (brown/yellow)80 g (≈ 0.5 onion) (20 g)
- Sunflower / vegetable oil24 g (6 g)
Method
- Simmer onion, tomatoes and beans 8 minutes.
- Fry the eggs; warm the tortillas.
- Eggs on tortillas, sauce over.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in dry stores — nothing here needs a fridge.
- Contains: Eggs — always check the labels of what you buy.
Per serving
- kcal
- 395
- protein
- 21 g
- fat
- 18 g
- carbs
- 38 g
- sugar
- 4 g
- fibre
- 9 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes