Recipe Of The Week – Mexican Eggs

Recipe Of The Week – Mexican Eggs

An ideal dish for a late brunch or light lunch, make the tomato salsa as spicy or as mild as you like. Ready in less than 30 minutes!

Serves 4

Ingredients

• 3 kale leaves, finely chopped
• 1 onion, finely chopped
• 1 green pepper, finely chopped
• 1 red pepper, finely chopped
• 1 small bird’s eye chilli, finely chopped
• 1 courgette, finely chopped
• 1 garlic clove, finely chopped
• 150ml tomato passata
• 1 tbsp extra virgin olive oil
• small knob of butter
• 8 free range eggs
• freshly ground black pepper
• large handful fresh coriander
• 2 wholegrain tortilla, warmed in the oven

Method

1. In a bowl, combine the kale, onion, red and green peppers, chilli, courgette, garlic, passata and freshly ground black pepper. Mix well to combine.
2. Heat the oil in a lidded frying pan over a medium heat and add approximately ¼ of the salsa. Once warmed through, make a hole in the middle of the salsa. Place the knob of butter in the hole, and break 2 eggs into this space.
3. Pop the lid onto your pan and cook for 3-4 minutes. This dish is cooked when the eggs are cooked into the salsa and the egg whites are firm. Slide the salsa and eggs onto a plate and keep warm in a preheated oven and repeat the process 3 more times.
4. Once completed, sprinkle each meal with the torn coriander leaves and warmed through tortillas.