Mexican eggs

Mexican eggs

Ingredients (serves 2):

  • 1 tbs olive oil
  • 1 small brown onion, finely chopped
  • 1 garlic clove, crushed
  • 1 tsp paprika
  • 3 (about 300g) tomatoes, coarsely chopped
  • ½ red bell pepper, seeded, finely chopped
  • 80ml (1/3 cup) chicken stock
  • 2 eggs
  • 2 tbs coarsely grated cheddar
  • Chopped fresh continental parsley, to serve
  • Rye Toast, to serve



  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.
  2. Add the garlic and paprika, and cook, stirring, for 1 minute or until aromatic.
  3. Add the tomato and capsicum, and cook, stirring often, for 3-5 minutes or until the tomato is soft.
  4. Add the stock. Reduce heat to low and simmer for 5 minutes or until the mixture thickens. Season with salt and pepper.
  5. Crack 1 egg into a small cup. Use the back of a spoon to make a hollow in the sauce.
  6. Pour in the egg. Repeat with the remaining egg.
  7. Cook for 2-3 minutes or until the eggs are set.
  8. Sprinkle with the cheddar and parsley.
  9. Serve with Rye toast.
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