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Mexican Eggs

This spicy Mexican-style brunch dish will have you shouting ‘Arriba!”
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Recipe Details

Estimated time:
20 minutes Clock icon

Servings: 2


 Bell peppers½ (red or yellow)
 Brown Onion1, sliced thinly
 Chilli¼ tsp. (optional)
 Corianderfresh, chopped
 Ground cumin½ tsp.
 Oregano½ tsp.
 sweet paprika½ tsp.
 tinned tomatoes200g, chopped



Gently sauté onion in a non-stick fry pan until it starts to brown.


Add bell peppers, spices and herbs, and sauté until spices become fragrant.


Add tomatoes, and salt and pepper, and cook on a gentle heat for 5 minutes, adding a little extra water if your sauce is getting too thick and sticking to the bottom of your pan.


Make two hollows in your sauce then gently crack your eggs into the hollows so that they are sitting directly on the pan, surrounded by the sauce.


Now turn the heat up a little, and cook the eggs to your liking (about 6 minutes will give you a firm white with a runny yolk).


Garnish your dish with fresh coriander, or a little fat-free sour cream and a dash of lime.


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