Mexican Eggs with Tomato Relish
Mexican eggs with an Irish twist
This simple baked egg dish is one of our favourite ways to start the weekend.
Prep time: 10 minutes
Cooking time: 30 minutes
Serves: 2
Recipe is great with...
Chargrilled Red Pepper Relish
Alternatives:
-
Alternatives:
- Irish Tomato Relish or
- Caramelised Onion with Black Garlic Relish
-
1 tbsp Olive oil1 Small onion1 Garlic clove1 Red chilli400g Tinned tomatoes2 tbsp Folláin Tomato RelishPinch SaltPinch Pepper4 Free-range eggsFresh CorianderTo serve Lime & Guacamole
-
- Start by heating the oil in a frying pan over medium to high heat.
- Finely dice the onion, garlic and chilli.
- Fry the onion for 3 minutes until starting to soften.
- Add the garlic and chilli and cook for a further 2 minutes, stirring constantly.
- Add the tinned tomatoes and the Folláin Tomato Relish, stirring well.
- Add a pinch of salt and pepper, tasting it to check the seasoning.
- Simmer for 15 minutes, until the sauce is thickened and glossy.
- Pre-heat the oven to 200C/180C fan/Gas Mark 6.
- After 15 minutes, transfer the sauce to a small baking dish. With a wooden spoon, make space in the sauce for the eggs. Crack the eggs into space and place them into the oven.
- Cook for 12 to 15 minutes, until the eggs have set.
- Once cooked, serve the eggs in the baking dish sprinkled with freshly chopped coriander and some guacamole and slices of lime on the side.
Ingredients
- 1 tbsp Olive oil
- 1 Small onion
- 1 Garlic clove
- 1 Red chilli
- 400g Tinned tomatoes
- 2 tbsp Folláin Tomato Relish
- Pinch Salt
- Pinch Pepper
- 4 Free-range eggs
- Fresh Coriander
- To serve Lime & Guacamole
Method
- Start by heating the oil in a frying pan over medium to high heat.
- Finely dice the onion, garlic and chilli.
- Fry the onion for 3 minutes until starting to soften.
- Add the garlic and chilli and cook for a further 2 minutes, stirring constantly.
- Add the tinned tomatoes and the Folláin Tomato Relish, stirring well.
- Add a pinch of salt and pepper, tasting it to check the seasoning.
- Simmer for 15 minutes, until the sauce is thickened and glossy.
- Pre-heat the oven to 200C/180C fan/Gas Mark 6.
- After 15 minutes, transfer the sauce to a small baking dish. With a wooden spoon, make space in the sauce for the eggs. Crack the eggs into space and place them into the oven.
- Cook for 12 to 15 minutes, until the eggs have set.
- Once cooked, serve the eggs in the baking dish sprinkled with freshly chopped coriander and some guacamole and slices of lime on the side.
