Mexican Eggs

By: Katrina Butterworth
Mexican Eggs
Course
Breakfast
Tags
Mexican Eggs
Info
  • Servings
    2
  • Prep Time
    15 minutes
  • Cook Time
    17-20 minutes
Ingredients
  • Olive oil 1 tbsp
  • Brown Onion finely chopped 1 small
  • Garlic Clove crushed 1 medium
  • Smoked Paprika 1 tsp
  • Tomatoes coarsely chopped (about 300g) 1 large
  • Red Capsicum seeded, finely chopped 1/2 medium
  • Chicken stock 1/3 cup 80 ml
  • Eggs 2 large
  • Cheddar Cheese coarsely grated 2 tbsp

Method

  1. 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.
  2. 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.
  3. 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.
  4. Sprinkle with the cheddar and parsley. Serve with toast.
More about the Author

Back to Recipes