Mexican Eggs

This dish has become a bit of an obsession with my youngest son - he loves Mexican flavours.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a medium non-stick frying pan over medium to high heat.

Step 2

Combine the onion, garlic, peppers and 1 jalapeño chilli in the bowl of a food processor and quickly pulse until roughly chopped. Add the chopped vegetables, paprika and cumin seeds to the warmed pan and cook for 3 minutes, stirring once.

Step 3

Add the tomatoes and simmer for 8 minutes or until the mixture thickens. Season with salt and pepper.

Step 4

Crack 1 egg into a small cup. Use the back of a spoon to make a hollow in the sauce and gently pour in the egg. Repeat with the remaining eggs.

Step 5

Sprinkle the cheese in between the eggs and cook for 2-3 minutes or until the eggs are set and the cheese has melted.

Step 6

Thinly slice the remaining jalapeño chilli and scatter over the eggs with the fresh coriander and dollops of crème fraîche or sour cream..