Spicy Mexican eggs

Recipe from: 25 May 2015
recipes, banting, lchf

Ingredients 13
Servings 0
Minutes 00:10
  • 4
    rashers of bacon, diced
  • 1
    small onion, diced
  • 8
    cherry tomatoes, quartered
  • 1
    long red cayenne chilli (or any chilli you like)
  • 2
    Greek yoghurt
  • 1
    handful of grated cheddar cheese
  • 1
    tin chopped tomatoes
  • 1
    sugar or xylitol
  • 1
    handful of fresh chopped coriander
  • 1
    balsamic vinegar
  • 4
    free range eggs
  • salt and pepper
  • olive oil



Start by heating a heavy-based pan on the stove.

Add a splash of olive oil, the bacon and onion. Fry until bacon is crispy and onion golden. Add the chilli and cherry tomatoes; fry for another minute.

Now add the tinned tomatoes, balsamic vinegar, sugar/xylitol and season with salt and pepper. Let this cook for about 7/8 minutes to cook out the tomatoes.

Now, add the yoghurt and stir to combine. Then create a well with a spoon and one by one, add and egg into each little well. It’s fine if they don’t submerge and the egg white spreads a bit.

Now put a lid on the pan, and leave for 4 minutes. Lift the lid and check if they are cooked – the yolk should be soft but the white cooked through.

Remove from heat, sprinkle cheese and coriander on top and serve straight out the pan, rustic-style.

You can enjoy it on it’s own, or with some guacamole.

Recipe reprinted with permission of Tuck In. To see more recipes, please click here.
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