Ingredients

The following ingredients have 2 Servings
  • 1 tablespoon olive oil
  • 1 medium-sized onion (, chopped)
  • 2 cloves garlic (, peeled and chopped)
  • 1 red pepper ((or capsicum), deseeded and diced)
  • 15- ounce | 410-grams can crushed tomatoes ((use fire-roasted if you can)*)
  • 10- ounces | 300-grams jar salsa dip ((mild, medium or hot -- your choice!)**)
  • 1 teaspoon ground cumin
  • Pinch of cayenne pepper ((add more if you like it hot))
  • Salt and pepper (, to season)
  • 4 large eggs
  • 1 jalapeño (, sliced, to serve)
  • Avocado slices (, to serve)
  • Crumbled cotija (, queso fresco or feta cheese)
  • Handful of cilantro leaves (, chopped or whole, to serve)
  • 4 corn or flour tortillas (, to serve)

Instruction

  • Heat oil in a non stick pan or skillet over medium-high heat. Fry the onion, garlic and red peppers for about 5 minutes, or until peppers are just beginning to soften and onion becomes transparent.
  • Add in tomatoes, salsa dip, cumin, cayenne (if using), salt and pepper to your taste, and bring to the boil. Reduce heat down to low and continue to simmer for a further 4-5 minutes, or until the sauce begins to reduce down. (Add in 1/4 cup of water if it's too thick for your liking). Taste test the sauce and adjust salt and pepper, if needed.
  • Make 4 wells in the tomato sauce mixture and crack eggs as quickly as you can into each to ensure an even cooking time.
  • Continue cooking, undisturbed, until done to your liking. (For faster cooking, cover pan or skillet with a lid, checking every so often that they don't over cook).
  • While eggs are cooking, heat your tortillas in the microwave (or a preheated oven), until warmed through.
  • Serve eggs with sauce over tortillas, with sliced jalapeños, avocados, cheese and cilantro leaves.