Mexican Eggs
For a breakfast with a difference, try this Latin American favourite – or enjoy as a light lunch. The tangy tomato sauce acts as an excellent complement to the creaminess of the egg yolks.
- Recipe serves3
- Preparation Time15 min
- Cooking Time15 min
Ingredients
- 1tbsp olive oil
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 1 red bell pepper, chopped
- 3 tomatoes, coarsely chopped
- 80ml stock made of Knorr Vegetable Stock Cube
- 3 eggs
- 2tbsps coarsely grated cheese
- Chopped fresh parsley
- Toasted bread to serve
Method
- Cook the onion, in olive oil for 1–2 minutes or until the onion is soft. Add the garlic and cook to release the aroma. Add the tomato and pepper, and cook for 3–5 minutes more.
- Add the stock. Reduce heat to low and simmer for 5 minutes or until the mixture thickens.
- Crack 1 egg into a small cup. Pour the egg into a hole in the sauce and repeat with the remaining egg. Cook for 2–3 minutes or until the eggs are set.
- Sprinkle with the cheese and parsley. Serve with toasted bread.
