Mexican Eggs

The reason I quit my job was so I would have more time to lounge around, eating food and watching TV. Quite the opposite is the reality. I have never been so busy. Too busy to even update my blog with the latest recipes! After a lengthy absence, I finally have all my work under control and I am once again, able to bring you recipes! Here’s a simple one to get us started. I made a mexican feast last night and had a few leftovers. I’d deliberately made too much salsa as I knew I’d be able to dispense of it, in this simple and fabulously tasty breakfast dish. Zingy, soft eggs with just a little chilli heat to knock my hangover into shape. Phew.

INGREDIENTS:
For the salsa:
4 tomatoes (diced)
1/2 red onion (small dice)
1/3 cup coriander (chopped)
1 small green chilli (finely chopped)
salt & pepper
1 lime (juice of)
2 tablespoons extra virgin olive oil

Other:
4 eggs (lightly seasoned with salt & pepper and beaten)
2 tablespoons olive oil

DIRECTIONS:
Combine all the salsa ingredients together in a large bowl, cover and leave to infuse for 30 minutes.

Heat a non stick frying pan with the olive oil until hot, just smoking. Reduce the heat to low and then pour in the egg – sizzle for a few seconds, then add 3 tablespoons of the salsa and stir the eggs. Turn off the heat. The residual heat should cook the eggs to the right consistency. You’re looking for light, fluffy eggs – not overcooked and rubbery.

SERVING:
I served mine with a some warmed flour tortillas and a little fresh guacamole.

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