- 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
Mexican Eggs in the Pan
4 people
Ingredients
Main
- 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
Method
Copy TextHeat 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.
Once soft, add the garlic, cumin and sugar. Season with some salt and pepper.
Break an egg in each quarter of the pan. Continue cooking until the eggs are just the way you like them.
The Quality Mark & You
Learn moreMethod
Copy TextHeat 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.
Once soft, add the garlic, cumin and sugar. Season with some salt and pepper.
Break an egg in each quarter of the pan. Continue cooking until the eggs are just the way you like them.
Serving Suggestions
Sprinkle with the chopped coriander and serve with warm flat bread or pitta bread.
