Mexican Baked Eggs in Tomato Sauce

In honour of US travels and a certain someone’s likely sore head today (and to all the sore heads out there!) here is a Mexican breakfast hangover cure. Make sure to load up on the chilli, and your head will clear in no time. Happy birthday @heatherlouisey!

30 minutes, makes a meal for 2


INGREDIENTS
1 can plum tomatoes
1 can red kidney beans
Cumin, 1 teaspoon
A garlic clove, finely sliced
A red chilli, finely diced
A handful of coriander (cilantro), roughly chopped
2 eggs
A crusty loaf of bread
Olive oil
Salt and pepper

METHOD
1) Preheat your oven to 180C and put a frying pan on a medium heat. Add a splash of oil, along with the garlic and chilli. Saute for a few moments without browning the garlic, then through in the tomatoes, kidney beans and cumin.
Season, and simmer for 10-15 minutes. You may want to add a splash of water to loosen a bit.
2) Once the sauce is looking good, crack 2 eggs into the pan, and bake in the oven for about 5 minutes, until the yolks are just set but still runny.
3) Scatter over the coriander and extra chilli if you like and serve with hunks of crusty bread to mop everything up.

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