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16 Oct 2017 By AMC

Spicy Mexican Eggs

Ingredients:

  • 4 finely chopped kale leaves
  • 1 finely chopped, brown onion
  • 2 red capsicums
  • 1 finely chopped chilli
  • 2 small zucchinis, roughly chopped
  • 2 finely chopped, garlic cloves
  • 200mL of tomato passata
  • Olive oil
  • Knob of butter
  • 8 free range eggs
  • Handful of roughly chopped coriander leaves, to serve
  • Salt and pepper to taste

 

Method:

  1. To make the salsa, place the kale, onion, capsicum, chilli, zucchini, garlic and passata into a bowl. Season as desired, with salt and pepper. Mix well.
  2. Place olive oil in a pan, over medium heat and add a quarter of the salsa. Stir until warm and make a well in the middle of the salsa. Place the butter in the well and then break 2 eggs into this area.
  3. Cover the pan and cook for 3-4 minutes or, until the egg whites are firm and cooked through into the salsa. Slide the eggs and salsa onto a large plate and keep warm.
  4. Repeat until all the salsa and eggs are utilised.
  5. Sprinkle coriander leaves over the dish and season as desired, with salt and pepper.