Mexican Eggs

Jump to the challenge of making our Mexican-style eggs.

The ingredient of Mexican Eggs

1 tbsp olive oil
1 small brown onion finely chopped
1 garlic clove crushed
1 tsp smoked paprika
3 about 300g tomatoes coarsely chopped
1 2 red capsicum seeded finely chopped
80ml 1 3 cup massel chicken style liquid heap
2 eggs
2 tbsp harshly roughly grated cheddar
chopped lively continental parsley to relieve sustain
bread toasted to promote
salt to season

The Instruction of mexican eggs

heat the oil in a 20cm base measurement non stick frying pan greater than 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 go to the tomato and capsicum and cook stirring often for 3 5 minutes or until the tomato is soft
add the stock condense abbreviate heat to low and simmer for 5 minutes or until the fusion thickens season considering salt and pepper crack 1 egg into a small cup use the put up to of a spoon to make a hollow in the sauce pour in the egg repeat past the steadfast egg cook for 2 3 minutes or until the eggs are set
sprinkle later than the cheddar and parsley foster in the same way as toast

Nutritions of Mexican Eggs

calories: 247 365 calories
calories: 18 grams fat
calories: 6 grams saturated fat
calories: 7 grams carbohydrates
calories: 6 grams sugar
calories: n a
calories: 13 grams protein
calories: 224 milligrams cholesterol
calories: 319 95 milligrams sodium
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calories: nutritioninformation