Mexican eggs

True Love
4 servings
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Eggs

By Food24 November 03 2009
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Ingredients (11)

60.00 ml fresh chillies — 573
1.00 onion — peeled and roughly chopped
2.00 garlic — cloves, peeled and crushed
3.00 ml chillies — powder
2.00 green pepper — thinly sliced
410.00 g tinned tomatoes
sugar — pinch
salt and freshly ground black pepper — to taste
4.00 eggs — large
250.00 ml cheddar cheese — grated
60.00 ml parmesan cheese
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Method:

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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