Mexican Eggs

This is a great recipe that's filling & quick. You can also add bacon or chorizo, or cannellini beans and spinach if serving this for lunch or light dinner. 

Mexican Eggs

Mexican Eggs - served on a toast

Serves: 2
Preparation: 10 mins
Cooking: 15 mins

Ingredients:

1 tablespoon olive oil
1 medium onion, sliced
1 clove garlic, crushed
1/2 capsicum, seeded, sliced
1 teaspoon smoked paprika or red chili powder
3 tomatoes, coarsely chopped (I used 1 cup pasta sauce)
4 eggs
1/3 cup chicken stock
2 tablespoon grated cheddar cheese
1 tablespoon chopped parsley or coriander
Salt and Pepper
Toast to serve

Direction:

1. Heat oil in a non stick over medium heat.
2. Cook onion for a 1-2 mins.
3. Add garlic and paprika and cook stirring until aromatic.
4. Add tomatoes and capsicum and cook for 3-5 mins.
5. Pour in the stock and let it simmer on low heat to reduce the stock.
6. Once thick, season with salt and pepper.
7. Use a back of the spoon to make a 4 hollows in the pan and break one egg in each hollow.
8. Cook for 2-3 mins or until the eggs are set.
9. Sprinkle with cheese and parsley. 
10. Serve with a toast.

Note: In step 8 - I covered the pan with the lid to speed up the process.