Mexican Eggs
By: Katrina Butterworth
Method
- Heat the oil in a 20cm (base measurement) non-stick frying pan over medium heat. Cook the onion stirring for 1-2 minutes or until the onion is soft. Add the garlic and paprika, cook stirring for 1 minute or until aromatic. Add the tomato and capsicum and cook, stirring often for 3-5 minutes or until the tomato is soft.
- Add the stock. Reduce heat to low and simmer for 5 minutes or until the mix-ture thickens. Season with salt and pepper. Crack 1 egg into a small cup.
- Use the back of a spoon to make a hollow in the sauce. Pour in the egg. Re-peat with the remaining egg. Cook for 2-3 minutes or until the eggs are set.
- Sprinkle with the cheddar and parsley. Serve with toast.
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