MEX­I­CAN EGGS

Friday - - Recipe Cards -

Prep time 20 mins Cook­ing time 20 mins Serves 4

1 tbsp olive oil 1 onion, chopped 1 car­rot, finely chopped 1 tin toma­toes with Mex­i­can spices 1 tin red kid­ney beans, rinsed 2 green chill­ies, finely chopped Fresh co­rian­der, a handful, finely chopped 8 eggs Av­o­cado slices, sour cream and tor­tilla chips, to serve Heat oil in a large, heavy bot­tom fry­ing pan. Add the onion and car­rots and sauté un­til glossy. Add the toma­toes and beans and heat un­til warmed through. Sea­son with salt and pep­per, and add fresh chill­ies and co­rian­der. One by one, crack the eggs into a bowl and slowly slide into the sauce. Cover and cook over low heat un­til the eggs are firm. Serve with av­o­cado, sour cream and tor­tilla chips.

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