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Bookmark Recipe

Mexican Eggs in the Pan

Simple, delicious and full of flavour.

4 people

Ingredients

    • 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

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

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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.

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.

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Method

Copy Text

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.

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.