Spicy Mexican eggs
"How do you want your eggs?" The next time someone asks you that question, you know exactly what to say. Forget soft-boiled and hard scrambled - go for some hot stuff!
Ingredients (serves 3 )
- 2 tsp peanut oil
- 1 onion, finely chopped
- Sea salt
- 14 oz. lean minced beef
- 4 tbsp chipotle sauce
- 2 cups chopped tomatoes (or 1 can)
- 1 large handful cilantro, coarsely chopped, plus extra to serve
- Freshly ground black pepper
- 3 eggs
- 1 red and 1 green sweet pepper, thinly sliced
- 1 jalapeno chile, thinly sliced
Heat the oil in a 12 inches frypan. Add the onion and a pinch of salt and cook, stirring occasionally, for 3 minutes or until soft.
Increase the heat to high, add the minced beef and cook for 5 minutes or until browned, breaking up any lumps as you go.
Stir in the chipotle sauce, tomato, cilantro and sliced peppers, season with salt and pepper, then reduce the heat to medium and cook for 5-6 minutes or until slighty thickened.
Using a wooden spoon, make three indents in the meat mixture and crack an egg into each one. Cook for 6 minutes or until the eggs are cooked.
Garnish with sliced chile and extra cilantro. Grind over some black pepper and serve.