One-pan-wonder Mexican Eggs
I make these eggs in the morning whenever we've had any late-night guests who decided to stay over. They make a really funky and filling brunch.
Serves two to four.
YOU WILL NEED
1 tbsp olive oil
1 red pepper, deseeded and finely chopped
1 red onion, peeled and sliced wafer-thin
1 garlic clove, peeled and finely chopped
1 x 400g/14oz tin chopped tomatoes
1 tsp honey
1 x 400g/14oz tin black-eyed beans, drained and rinsed
4 large free-range eggs
75g/2½oz feta cheese, crumbled
Small handful of fresh coriander
1 lime, cut into wedges
Sea salt and ground black pepper
Toasted sourdough bread, to serve
Put the olive oil in a large frying pan over a high heat and fry the red pepper and half the onion for two minutes.
Mix through the garlic and cook for a further minute.
Add the tomatoes and honey, season with sea salt and ground black pepper and allow to simmer away gently for eight minutes, until the sauce has thickened slightly.
Stir through the beans until combined.
Make four wells in the tomato sauce with the back of a spoon and crack in the eggs. Sprinkle with crumbled feta cheese and a grinding of black pepper.
Cover the pan with a lid and cook for six to eight minutes, or until the egg whites are no longer translucent.
When cooked, garnish with fresh coriander leaves, the remaining thinly sliced red onion and lime wedges.
Serve straight away with some toasted sourdough bread.