Eggs in Mexican red tomato sauce!

Serves: 2

Cooking Time: about 10 min

Ingredients:

* 1 spoon of Olive oil

* 1/4 teaspoon of garlic crushed or 1 clove or roasted garlic

* 1 can of diced tomato (400g.)

* 1/2 teaspoon of dried coriander

* 1/2 teaspoon of dried basil

* 1/2 teaspoon of guajillo chili powdered

* Herb sea salt to taste

* 4 free range eggs at room temperature

Procedure:

1. Heat a large non- stick fry pan over medium-low heat.

2. Add the olive oil and the garlic crushed for 1 minute or until golden, stirring frequently with a wooden spoon

3. Add the diced tomato, coriander, basil, guajillo chili and herb salt to taste, stirring until the sauce is simmering

4. Gently crack each egg, one at a time, spacing them evenly over the sauce.

5. Cover the pan and let them cook for 3 to 5 minutes until whites are set and yolks are thick but runny

6. Remove from heat and serve

Serving recommendations:

This dish should be served with black or bayo refried beans* as a side and corn tortillas.

*Click on the link for the recipe details on our website!

TIPS:

Refried beans can be purchased from Mexican ingredients suppliers. See the Useful Links section in our website.

[endif]--![endif]--![endif]--![endif]--[endif]--[endif]--[endif]--![endif]--![endif]--![endif]--![endif]--

[endif]--![endif]--![endif]--![endif]--[endif]--[endif]--[endif]--![endif]--![endif]--![endif]--![endif]--