Mexican Eggs in the Pan

Mexican Eggs in the Pan

  • TIME 10 mins
  • SERVES 4
  • METHOD Pan


  • 1½ tablesp. olive oil
  • 1 large onion, chopped
  • 8 ripe tomatoes, chopped
  • 5-6 scallions, chopped
  • 1 chilli, chopped
  • <

    li>2 cloves garlic, chopped

  • ½ teasp. ground cumin
  • Pinch of sugar
  • A little salt and freshly ground black pepper
  • 4 Q Eggs
  • A tablesp. coriander chopped

To Cook

Heat the olive oil in a frying pan.

Sauté the onion until golden. Add the tomatoes, scallions and chilli and cook gently for 5-6 minutes. Then add the garlic, cumin and sugar. Season. Break an egg in each quarter of the pan. Continue cooking until the eggs are just the way you like them.

Sprinkle with the chopped coriander and serve with warm flat bread or pitta bread.



Comments are closed.


Posted by:
Riverview Eggs

Posted on:
July 6th, 2012

Posted in: