Mexican Eggs

This is a hearty breakfast no lunch meal. Add hot buttered toast and it goes a little further.

📝 Ingredients

• 2 tablespoons olive oil
• 1 onion (finely chopped)
• 6 rashers of bacon (diced)
• 1 clove of garlic (crushed)
• 2 spring onions finely chopped
• 1 chilli (finely sliced)
• 1 tablespoon tomato paste
• 1 tsp smoked paprika
• 1 tin chopped tomatoes
• 1 tin Mexican-style tomatoes
• 1 tablespoon mixed herbs
• 1 tablespoon basil pesto
• A handful of chopped coriander
• 4 to 8 eggs (1 to 2 per person)
• A handful of grated mozzarella cheese

👨‍🍳 Instructions

1. 11 onion finely chopped and fry in olive oil for 3 min
2. 2I stripped off 6 rashers of bacon and cut them into cubes. Add that to the onions and 1 clove of smashed garlic and cook for 3 min
3. 3Now add 2 chopped spring onions and 1 finely sliced chilli fry for another 2 min
4. 4The pan will start to brown now add 1 heaped Tbls tomato paste stir into pan
5. 5Add 1 tin chopped tomatoes
6. 6Add 1 tin Mexican style tomatoes
7. 7Add 1/2 tin water
8. 8Add 1 Tbls mixed herbs
9. 9Add 1 Tbls pesto
10. 10Now simmer for 30 min or until sauce becomes thick and liquid has evaporated
11. 11Turn oven on to 180°C
12. 12After 30 min stir in small handful of chopped coriander
13. 13Crack egg into bowl use spatula to create a hole in the sauce, drop egg into hole. You can drop 2 eggs into each hole and feed more people.
14. 141 egg per person or 2 eggs per person. Serves 4 comfortably. Double the recipe for 8-10 people in that case I make a double batch of sauce and then transfer the sauce to a big casserole dish.
15. 15Grate handful of mozzarella cheese
16. 16Sprinkle cheese over eggs and sauce. Place a dollup of pesto on each egg yolk so you know where to find the eggs when the cheese melts and hides the eggs
17. 17Place in oven for 7 min
18. 18Turn grill on to brown the Cheeses
19. 19Serve and enjoy. Expect people to go back for seconds