Mexican eggs Recipe, from our academy’s recipe selection.
1 tsp ghee or coconut oil
1 small white onion, finely chopped
1 red bell pepper, diced
1 red chilli pepper, finely chopped
2 garlic cloves, finely chopped
1⁄2 tsp ground coriander
1 tsp ground cumin
a pinch of sea salt
a pinch of ground black pepper
400g tinned chopped tomatoes
1⁄2 tbsp balsamic vinegar
2 ripe salad tomatoes, finely chopped
30g Feta cheese (optional), cut into cubes
a handful of fresh coriander, finely chopped
Melt the ghee / oil in a large saucepan over a medium heat.
Add the onion and sauté for 3 minutes, stirring frequently.
Add the bell pepper, garlic, chilli pepper, cumin, ground coriander, salt and black pepper
and stir well. Cook for 2 minutes, stirring frequently.
Add the tinned tomatoes and balsamic vinegar. Stir well and cook for 4 minutes.
Add the fresh tomatoes and stir well. Cook for 1 minute.
Make 4 wells in the sauce and crack an egg into each well. Cover with a lid and cook for
3-4 minutes, or until cooked to your liking.
Add the Feta cheese (if using) and serve garnished with fresh coriander.