I love a spicy breakfast it wakes up the senses, fills your kitchen with wonderful aromas and sets the scene for a good day!
This is the sort of breakfast you have on your travels and the cool thing about it is you can easily recreate it at home.  I am partial to a little chilli so i like to add that along with a little coriander but mint will work with it also.  As i always mention the flavours i use may not be of your taste or you may not have them in your pantry.  This is where you can add your own influence - just remember to keep it simple!

FRIED, SPICED EGGS ON TORTILLAS
serves 1

simple corn-tortillas (makes 6 tortillas)
1 cup corn (instant) masa flour
pinch salt
2/3 -3/4 cup cold water

1/4 tsp cumin seeds, roasted and ground in mortar and pestle
20g butter
1 clove garlic, thinly sliced
1 Tbsp lemon juice
2 free range eggs
sea salt and freshly ground black pepper
8 coriander leaves or mint leaves
pinch chilli flakes or small amount red chilli, finely sliced

Method

To make corn-tortillas
combine corn flour with salt in a bowl.  Add the 2/3 water and mix well with your hands if looking to dry simple add some more water and knead to combine.  Continue kneading for a couple of minutes until your dough feels soft. Cover with damp cloth.
If you have a skillet or heavy based pan heat it gently over a moderate-high heat.
Divide your dough into 6 even balls.  Roll each ball between greaseproof paper as it helps to hold the dough together and it will make it easier. Roll into thin disc. Cook of the tortilla one at a time for 50 seconds then turn and cook for another 50 seconds.  Remove and keep warm and continue with the remaining dough.

To cook the eggs
Melt butter over medium heat in a small fry pan.  When the butter starts to foam, drop in garlic and cook for 30 seconds until it just starts to change colour.  Add lemon juice and eggs and fry gently until set.  Sprinkle over cumin and chilli.  Serve on the warm corn-tortilla seasoned with salt and pepper and sprinkle generously with coriander.