Mexican Chipotle Eggs

Mexican Chipotle Eggs 15 mins Prep
20 mins until you're eating
Feeds 4 hungry mouths
You will need:
  • 1 tbsp olive oil
  • 1 small brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp smoked paprika
  • 3 tomatoes, coarsely chopped
  • 1 red capsicum, seeded, finely chopped
  • 1/3 cup (80 ml ) chicken stock
  • 1/3 cup F. Whitlock & Sons Tomato & Smoky Chipotle relish
  • 4 eggs
  • 1/3 cup grated cheddar cheese
  • 1 tbsp chopped flat leaf parsley, to serve
  • Bread, toasted to serve
  • Salt and pepper to season
Get down to business:
  1. Heat the oil in a 25cm non-stick frying pan over medium heat. Cook the onion, stirring, for 1-2 minutes or until the onion is soft. Add the tomato and capsicum and cook, stirring often, for 5 minutes or until the tomato is soft.
  2. Add the stock. Reduce heat to low and simmer for 5 minutes or until mixture thickens. Add tomato & smoky chipotle relish. Season with salt and pepper. Crack egg into a small cup. Use the back of a spoon to make a hollow in the sauce. Pour in the egg. Repeat with remaining eggs. Cook for 3 minutes or until the eggs are set.
  3. Sprinkle with cheddar and parsley. Serve with toast.