This Mexican-inspired dish is delicious and makes enough sauce for two meals. Reserve half and eat the leftovers the following night, stirred through plain rice.
1 red, green or yellow pepper, deseeded and chopped
400 can chopped tomatoes
4 eggs
2 flour tortillas
Directions
Step 1
Heat 1tbsp oil in a small pan, add the onion and cook gently for 10min. Add the crushed garlic, chopped chilli and pepper to the pan and cook for a further 10min.
Step 2
Add the tomatoes and season with salt and freshly ground black pepper. Simmer for a further 10min until thickened.
Step 3
Heat the remaining oil in a non-stick pan for 1min. Crack one egg into a cup, then pour it into the hot fat. Straight away, do the same with the other egg. Cook for a few minutes until the eggs are just set, spooning over the fat from time to time.
Step 4
Toast the tortillas in a dry frying pan over a high heat for 30sec on each side. Put onto two plates and top with the sauce, then the eggs. Season well. Roll up and tuck in. Don't forget to scrape the rest of the tomato sauce into a sealed container and chill for the following night.
Add bacon
If you have any bacon knocking around, fry two rashers until golden with the garlic, chilli and pepper.
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