Sunday 9 August 2015

Mexican Eggs

Mexican Eggs
  • 50g cooking chorizo, cubed
  • 1 red onion finely diced
  • 1/2 red chilli finely diced (optional)
  • 2 garlic cloves crushed
  • 400g tin chopped tomatoes
  • 150g cherry tomatoes, halved
  • 1/2 tsp sweet smoked paprika
  • 2 tbsp chopped fresh coriander (plus extra leaves to serve)
  • 4 large free-range eggs
  • Pickled jalapeños to serve (optional)
  • Kankun habanero sauce

Heat a large frying pan over a medium heat and dry fry the chorizo for a couple of minutes, add the onion, chilli and garlic and cook for a further couple of minutes.  Add all the tomatoes, paprika, coriander and 100ml of water.  Season well, stir then cook over a medium heat for around 15 minutes or until the cherry tomatoes have softened.  Make 4 indentations in the sauce and crack an egg into each one.  Cover the pan with a lid and cook for 6-8 minutes or until the whites are almost set.  Scatter with fresh coriander and pickled jalapeños and serve straightaway.

This is a great dish perfect for breakfast, lunch and dinner.  I like it spicy so drizzled some Kankun habanero sauce on top of each egg.  I also placed a warm tortilla on each plate and served the eggs on top. 

Recipe is courtesy of Dean Edwards via delicious magazine

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