Mexican brekky eggs

3pp per serve (serves 4)

Ingredients

• 1 second spray extra virgin olive oil
• 1 small brown onion, finely chopped
• 1 garlic clove, crushed
• 1 tsp. smoked paprika
• 400g tomatoes, diced canned
• 1 red capsicum, seeded, finely chopped
• 4 eggs
• ¼ cup grated parmesan
• ½ tsp. chili (I like to use more)
• ½ tsp. oregano
• 2 spring onions chopped
• Salt and Pepper

Method

I make this part in advance to allow for quick preparation in the morning:

1.    Heat the oil in a 20cm (base measurement) non-stick frying pan over medium heat. Cook the onion, stirring, for 1-2 minutes or until the onion is soft. Add the garlic and paprika, and cook, stirring, for 1 minute or until aromatic. Add the tomato and capsicum, and cook, stirring often, for 3-5 minute.

2.   Reduce heat to low and simmer for 5 minutes or until the mixture thickens. Season with salt and pepper.

Then in the morning I just:

3.   Divide mixture into 4 ramekins. Use the back of a spoon to make a hollow in the sauce. crack an egg into the hollow you created in each ramekin. Sprinkle with parmesan and microwave for 2 min (or until egg is cooked through)

...add bread if you wish (but add pp)

ENJOY!