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Mexican Eggs

By: Katrina Butterworth
Mexican Eggs

Method

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

Katrina Butterworth

Photographer and foodie, equally passionate about both, Katrina combines her love for photography and food. This has allowed her to create some amazing recipes all based around the Happy Hormones eating guidelines of high antioxidant content and alkaline in nature.