Eggs cracked into a spicy Mexican tomato sauce, topped with grated cheese, sour cream and coriander.
The name of this recipe suggests that it should be eaten as a weekend breakfast, but it is equally suitable for a quick, easy, tasty and healthy (2 of your 5 a day!) weekday dinner.
I came up with this recipe when staying with my mum and dad who keep laying chickens in the back garden. We had a huge surplus of eggs one summer so I came up with this recipe as a way of using the eggs as the centre of a meal.
Variations: Omit the chorizo for a vegetarian version or serve on a bed of wilted spinach for a healthier option!
Ingredients: Serves 2
- ½ an Onion
- 1 Clove of Garlic
- 1 Chilli
- 150g Chorizo Sausage (Optional)
- 1 Red or Yellow Pepper
- 1 Tbsp Smoked Paprika
- 1 Tsp Ground Cumin
- 1 Tsp Ground Coriander
- 1 Tbsp All Purpose Seasoning
- 1 Can of Chopped Tomatoes
- 4 Free Range Eggs
- Grated Cheddar Cheese
- Sour Cream
- Fresh Coriander
- Lime Wedges
- Tortilla Wraps
Fry the onions and Chorizo in a pan until cooked through, then add the finely sliced garlic and chilli.
Finely Slice the pepper and add to the onions, fry for a few more minutes.
Stir in the spices, then add the chopped tomatoes, along with a splash of water and cook for a further 5 minutes until the sauce has thickened and come together, season to taste.
Make a small well in the sauce and crack in an egg, repeat for the other three eggs in quick succession, so that they will all be cooked perfectly at the same time! Simmer for a further 5 minutes until the egg whites are completely cooked but the yolks are still runny. (If you prefer your eggs more cooked, you could put the pan under the grill for a few minutes at this point)
Grate over the cheddar cheese, spoon some soured cream into the pan, and sprinkle over the chopped coriander.
Remove from the heat and serve with warmed tortilla wraps, guacamole and lime wedges.