Description
This traditional rural Mexican breakfast is a great recipe to try for a lazy Sunday morning brunch. All the ingredients are naturally free of gluten and dairy, making it an easy, low cost recipe to prepare.
Ingredients
- 1 Tablespoon Olive Oil
- 1 whole Small Onion, Diced
- 1 whole Red Pepper, Diced
- ½ whole Red Chili, Deseeded And Finely Sliced
- 1 clove Garlic, Minced
- 400 grams Chopped Tomatoes
- 1 teaspoon Oregano
- 1 teaspoon Basil
- Salt And Pepper, to taste
- 2 whole Eggs
Preparation
Heat olive oil over medium heat. Add onion, pepper, chili and garlic. Saute for about 5 minutes until soft.
Stir in chopped tomatoes, oregano and basil. Season with salt and pepper. Cook for another 5 minutes.
Make small holes in the tomato mix and crack an egg into each hole. Cook for another 5 minutes or until eggs are set.
