Find your recipes and restaurants here

Mexican eggs

Ingredients 11
Servings 4


  • 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.

Read more on: eggs

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.