Another Monday calls for another meat free recipe, this time, in the form of these tasty Mexican style eggs.
These are a staple brunch option in my household but work very well for dinner too.
Whilst we are on the topic of staples, this is the kind of dish that can be thrown together from those last few ingredients from the back of the cupboard. Just keep some chopped tomato or passata in there and the rest can easily be adjusted.
Ingredients for 2
1 can of good quality chopped tomato
1 small onion, finely chopped
1 clove of garlic, crushed
1/2 a teaspoon each of smoked paprika, cumin seeds and ground coriander
85g of feta cheese
a handful of parsley leaves to serve
sea salt and freshly ground black pepper to season
Heat a teaspoon of oil in a frying pan over a medium heat. Add the finely chopped onion and cook until softened (5-10 minutes). Add the spices (cumin, smoked paprika and coriander) and crushed garlic and cook for a further minute.
Pour in the chopped tomato, stir well, season with a good pinch of sea salt and freshly ground black pepper and allow it to simmer for 10 minutes.
Preheat a grill to the highest setting.
Make 4 wells in the sauce and crack an egg into each hole. Cook for a couple more minutes.
Crumble the feta over the egg and tomato mix and put it under a grill until the cheese is starting to colour (approximately 2-3 minutes).
To serve, divide the eggs and sauce between two plates and sprinkle some parsley over the top.