Mexican Eggs #brunchinspo

Given that the weekend is just around the corner, today I am going to share a brunch favourite of mine that, despite being one of my ultimate hang over cures, is a super versatile dish that’s amazing at any time of day. Jamie Oliver inspired this recipe and I’ve kept his name for it- Mexican eggs- but it is also incredibly similar to shakshuka and various other baked egg recipes that are about!

This is a great healthy alternative to a full English as there’s no meat (although if I’m going all out I sometimes add chorizo) and the vegetable rich sauce is full of goodness! Eggs are a great source of protein and vitamins and are great after a heavy night too! I often wrap the eggs and sauce in a tortilla with a little grated cheese but if you want to keep it carb free and healthy then simply serve with guacamole.

Ingredients  (serve 2)

4 eggs

1 diced onion

3 garlic cloves finely chopped

1 red pepper finely chopped

1 medium chilli

1 tin of tomatoes

1 tablespoon of tomato paste

1 bay leaf

1/2 teaspoon of paprika

1/3 teaspoon of ground coriander

Optional: A pinch of cayenne pepper depending on the levels of spice you can handle!

Salt and pepper to taste

To serve

Whole Wheat Tortillas

A little freshly grated cheddar

Method 

First take a deep frying pan with a lid (ideally glass so you can see what’s going on in there) and melt some coconut oil or ghee over a medium heat. Fry the onions until translucent and then add the garlic for approximately 1 min before adding the red pepper and chilli. Move the mixture around the pan to ensure it cooks evenly and once it has been sautéing for a couple of minutes add the tomato paste and stir before throwing in the tin of tomatoes and the bay leaf. Give it all a good stir and simmer on a low heat for 10 minutes so that all of those flavours can meld deliciously together.

Once the sauce is done, get your eggs at the ready and make four holes in the sauce, making sure they’re evenly spaced in the pan. Once you’ve made a hole in the sauce, crack the egg and carefully place it into the space you’ve made so that it can poach in the sauce. You might want to do this one by one (make a hole, crack the egg in) if your sauce is slightly runny. Once all four eggs are in the sauce, pop the lid on and allow to gently simmer. The eggs cook in the sauce and the steam it creates, so keep an eye on the top of the pan and when it looks like eggs have turned from translucent to white they should be nearly done. It does tend to vary but generally speaking the eggs should take about 6 minutes or so.

Once the eggs are fully cooked, all you need to do is spoon onto a plate or tortilla and enjoy! And just incase you need any more motivation, check out this serious egg porn:FullSizeRender (1)

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