Here’s a great weekend recipe! In the Southwest USA and Mexico this delicious dish is served is for breakfast – it sounds unusual but it really does work well either for breakfast or brunch (actually I’d be happy with it as a light meal at any time of the day!).
For 3-4 servings:
1 tablespoon olive or canola oil
1 medium onion, finely diced
1 clove garlic, crushed, peeled and chopped
1 teaspoon ground cumin
1/4 – 1/2 teaspoon chilli powder, to taste
1/2 teaspoon oregano
400g can whole or diced tomatoes in juice
1/4 – 1/2 teaspoon salt
3 - 4 eggs
2 - 3 tablespoon chopped coriander
3 - 6 flour tortillas
Heat the oil in a large non-stick pan. Add the onion and garlic and cook, stirring frequently for about five minutes until the onion is soft and clear. Add the spices and oregano and cook for about a minute longer, then stir in the tomatoes (break up whole tomatoes if necessary).
Simmer the tomato mixture for about five minutes then season to taste with salt. Make three or four depressions in the tomato mixture, then carefully break an egg into each. Cover the pan and simmer gently for 3-5 minutes longer or until the eggs are as cooked as you like them. Remove the pan from the heat and sprinkle in the chopped coriander.
Serve immediately with the warmed tortillas on the side.
Note: you can prepare the sauce in advance (ie the night before) then just heat it up again before adding the eggs. You can also double the sauce mixture, pour it into a larger container before adding the eggs and baking in an oven heated to 180°C until the eggs are cooked if you are catering to a larger group.