Mexican Eggs in the Pan 

• 1½ tablesp. olive oil
• 1 large onion, chopped
• 8 ripe tomatoes, chopped
• 5-6 scallions, chopped
• 1 chilli, chopped
• 2 cloves garlic, chopped
• ½ teasp. ground cumin
• Pinch of sugar
• A little salt and freshly ground black pepper
• 4 Q Eggs
• A tablesp. coriander chopped
  

Heat the olive oil in a frying pan.

Sauté the onion until golden. Add the tomatoes, scallions and chilli and cook gently for 5-6 minutes. Then add the garlic, cumin and sugar. Season.

Break an egg in each quarter of the pan.

Continue cooking until the eggs are just the way you like them.