Mexican Eggs

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Mexican EggsPerfect for a brunch menu and most of the work can be done the day before. Double the recipe for large crowds. If you make the sauce ahead, make sure you reheat it before you crack the eggs in. Otherwise adjust the cooking time for the sauce to heat. This is a winter winner for a Saturday or Sunday stay at the table and eat and talk and make more toast and coffee and repeat days. I love those days

Mexican Eggs

This is a hearty breakfast no lunch meal. Add hot buttered toast and it goes a little further.
Servings 4

Instructions

  • Ingredients list - get out your pen and paper you are going to want to write this one down
  • 1 onion finely chopped and fry in olive oil for 3 min
  • I stripped off 6 rashers of bacon and cut them into cubes. Add that to the onions and 1 clove of smashed garlic and cook for 3 min
  • Now add 2 chopped spring onions and 1 finely sliced chilli fry for another 2 min
  • Tgd pan will start to brown now add 1 heaped Tbls tomato paste stir into pan
  • Add 1 tin chopped tomatoesLikeCommentShare
  • Add 1 tin Mexican style tomatoes
  • Add 1/2 tin water
  • Add 1 Tbls mixed herbs
  • Add 1 Tbls pesto
  • Now simmer for 30 min or until sauce becomes thick and liquid has evaporated
  • Turn oven on to 180°C
  • After 30 min stir in small handful of chopped coriander
  • Crack egg into bowl use spatula to create a hole in the sauce, drop egg into hole. You can drop 2 eggs into each hole and feed more people.
  • 1 egg per person or 2 eggs per person. Serves 4 comfortably. Double the recipe for 8-10 people in that case I make a double batch of sauce and then transfer the sauce to a big casserole dish.
  • Grate handful of mozzarella cheese
  • Sprinkle cheese over eggs and sauce. Place a dollup of pesto on each egg yolk so you know where to find the eggs when the cheese melts and hides the eggs
  • Place in oven for 7 min
  • Turn grill on to brown the Cheeses
  • Serve and enjoy. Expect people to go back for seconds
Course: Breakfast
Keyword: Mexican

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