AuthorAnbuselviAn egg is a unique item which can chiefly enhance the taste of every dish it is used in. Thus, when Mexican style is tried out using Egg and capsicum then the taste it offers is beyond our range, try it at home and make a change in your food habit.
Heat the oil in a 20cm (base measurement) non-stick frying pan over medium heat. Cook the onion, stirring, for 1-2 minutes or until the onion is soft. Add the garlic and paprika, and cook, stirring, for 1 minute or until aromatic. Add the tomato and capsicum, and cook, stirring often, for 3-5 minutes or until the tomato is soft.
Add the stock. Reduce heat to low and simmer for 5 minutes or until the mixture thickens. Season with salt and pepper. Crack 1 egg into a small cup. Use the back of a spoon to make a hollow in the sauce. Pour in the egg. Repeat with the remaining egg. Cook for 2-3 minutes or until the eggs are set.
Sprinkle with the cheddar and parsley. Serve with toast.
Ingredients
Directions
Heat the oil in a 20cm (base measurement) non-stick frying pan over medium heat. Cook the onion, stirring, for 1-2 minutes or until the onion is soft. Add the garlic and paprika, and cook, stirring, for 1 minute or until aromatic. Add the tomato and capsicum, and cook, stirring often, for 3-5 minutes or until the tomato is soft.
Add the stock. Reduce heat to low and simmer for 5 minutes or until the mixture thickens. Season with salt and pepper. Crack 1 egg into a small cup. Use the back of a spoon to make a hollow in the sauce. Pour in the egg. Repeat with the remaining egg. Cook for 2-3 minutes or until the eggs are set.
Sprinkle with the cheddar and parsley. Serve with toast.
