Mexican Eggs in the Pan

Simple, delicious and full of flavour.

Tip - Reduce the fat content by using a non-stick pan and leaving out the oil!


Serves 4 for a light meal

1½ tablesp. olive oil
1 large onion, chopped
8 ripe tomatoes, chopped
5-6 scallions, chopped
1 chilli, chopped
2 cloves garlic, chopped
½ teasp. ground cumin
Pinch of sugar
4 eggs
Ground black pepper
1 tablesp. coriander chopped

To Cook

Heat the olive oil in a frying pan. Sautée the onion until golden. Add the tomatoes, scallions and chilli and cook gently for 5-6 minutes. Then add the garlic, cumin, sugar and black pepper.

Break an egg in each quarter of the pan.

Continue cooking until the eggs are just the way you like them.

Serving Suggestion

Sprinkle with the chopped coriander and serve with warm flat bread or pitta bread.

Nutritional analysis per serving:
Energy: 140kcals
Protein: 8.5g
Fat: 7.3g
Iron: 2.17mg
Carbohyrdate: 10.7g