Mexican eggs

Ingredients 11
Servings 1


Serving Change
  • 60
    olive oil
  • 1
    large onion, peeled and roughly chopped
  • 2
    cloves garlic, peeled and crushed
  • 3
    chilli powder
  • 2
    green peppers, cored, seeded and thinly sliced
  • 410
    tomatoes with their juice
  • pinch of sugar
  • salt and pepper to taste
  • 4
    large eggs
  • 250
    Cheddar cheese, grated
  • 60
    Parmesan cheese


Heat oil in a deep, heavy-based frying pan. Add onion and garlic and sauté for 5 minutes until softened. Add chilli powder to taste with green and red peppers. Sauté, stirring frequently, for a further 10 to 15 minutes until peppers are soft. Add tomatoes, sugar, salt and pepper to taste. Stir with a spoon, crushing the tomatoes. Simmer gently, uncovered, for 40 minutes. With the back of a spoon, make four hollows in the tomato mixture, then crack an egg into each. Cover the pan tightly with a lid and cook for 3 minutes. Mix together Cheddar and Parmesan cheese and sprinkle over eggs. Cover pan again and cook a further 2 minutes, until the eggs are cooked. Serve immediately with crispy bread rolls or toast.

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