Mexican Eggs
INGREDIENTS:
1 tbsp corn oil
1 red seedless pepper sliced
1 yellow seedless pepper sliced
1 clove garlic chopped
2 red chili seedless peppers chopped
1 tsp coriander
1 tsp cumin
1/2 cup red wine
800g canned tomatoes diced
1 tsp brown sugar
4 eggs
salt and pepper
1 heat the oil in a frying pan. Add peppers and garlic. Fry until soft ( 2 minutes ) add chilli peppers, coriander and cumin and fry for another minute. Add wine and let it boiled. Lower the gas and stew for 3 minutes.
2 Add tomatoes from can with juice and sugar. Stew on low heat for 20-25 minutes till mixture thickens. Add salt and pepper to taste.
3 Make 4 holes in a mixture and break egg in each of them. Cover the pan and cook for 10 - 15 minutes.
4 serve straight from pan
1 tsp cumin
1/2 cup red wine
800g canned tomatoes diced
1 tsp brown sugar
4 eggs
salt and pepper
1 heat the oil in a frying pan. Add peppers and garlic. Fry until soft ( 2 minutes ) add chilli peppers, coriander and cumin and fry for another minute. Add wine and let it boiled. Lower the gas and stew for 3 minutes.
2 Add tomatoes from can with juice and sugar. Stew on low heat for 20-25 minutes till mixture thickens. Add salt and pepper to taste.
3 Make 4 holes in a mixture and break egg in each of them. Cover the pan and cook for 10 - 15 minutes.
4 serve straight from pan
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