Name: Mexican eggs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Cuisine: mexican
Ingredients: 18.20 gm olive oil; 1 small brown onion, finely chopped; 1 garlic clove, crushed; 2.50 gm smoked paprika; 3 (about 300g) tomatoes, coarsely chopped; 1/2 red capsicum, seeded, finely chopped; 80ml (1/3 cup) chicken style liquid stock; 2 eggs; 40.00 ml coarsely grated cheddar; Chopped fresh continental parsley, to serve; Bread, toasted, to serve; Salt, to season

Mexican eggs

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Try your hand at crafting delicious Mexican-style eggs.

Ingredients:

1 small brown onion, finely chopped
2.50 gm smoked paprika
3 (about 300g) tomatoes, coarsely chopped
1/2 red capsicum, seeded, finely chopped
80ml (1/3 cup) chicken style liquid stock
40.00 ml coarsely grated cheddar
Chopped fresh continental parsley, to serve
Bread, toasted, to serve
Salt, to season

Instructions:

In a 20cm non-stick frying pan, heat oil over medium heat. Sauté onion until soft, about 1-2 minutes. Stir in garlic and paprika, and cook until fragrant, about 1 minute. Add tomato and capsicum, cook until tomato is soft, stirring often for 3-5 minutes.
Pour in the stock and simmer on low heat until the mixture thickens. Season with salt and pepper. Gently crack one egg into a small cup. Make a well in the sauce with a spoon and carefully pour in the egg. Repeat with the second egg. Cook until eggs are set, about 2-3 minutes.
Top with the sharp cheddar and fresh parsley, then enjoy with some toast.

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