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