(Serves 2)
Ingredients
| 4 | fresh eggs |
| 3 tbsp | olive oil |
| 1 large | onion, chopped finely |
| 1 | green pepper, chopped |
| 2 | garlic cloves, crushed |
| ½ tsp | hot chilli powder |
| ½ tsp | cumin powder |
| ½ tsp | oregano |
| A few drops | Tabasco sauce |
| 400 g | tinned tomatoes, chopped |
| 110 g | Cheddar cheese, grated |
| parsley, freshly chopped not dried | |
| salt and freshly milled pepper |
Simply...
- Heat the oil in a frying pan. Add the chopped onion, green pepper and garlic. Fry gently for about 10 minutes.
- Stir in the chilli and cumin powders, along with the oregano and Tabasco sauce. Mix thoroughly.
- Add the tomatoes. Turn up the heat and let the mixure cook uncovered for another 10 minutes, until the tomatoes have reduced to a thick pulp. Season with salt and pepper.
- Make four shallow indentations in the mixture and break an egg carefully into each of them.
- Sprinkle the cheese to cover the eggs. Cover the pan with a close fitting lid or plate. Lower the heat and simmer very gently for 10 to 15 minutes or until the eggs are cooked to your liking.
- Sprinkle with chopped parsley and serve.