Spicy Mexican eggs

Prep: 10 mins, Cooking: 20 mins
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An easy Banting breakfast.

By Food24 May 25 2015
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Ingredients (13)

4 bacon — rashers, diced
1 onion — small, diced
8 cherry tomatoes — quartered
1 red chilli — cayenne
2 Tbs yoghurt — Greek
1 cheddar cheese — grated
1 tinned tomatoes — chopped
1 tsp sugar — or xylitol
1 fresh coriander — handful, chopped
1 tsp vinegar — balsamic
4 eggs — free-range
salt and freshly ground black pepper
fresh chillies — 573
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Method:

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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