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...

Photo of related product - Chargrilled Red Pepper Relish

Chargrilled Red Pepper Relish


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  • 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


  1. Start by heating the oil in a frying pan over medium to high heat.
  2. Finely dice the onion, garlic and chilli.
  3. Fry the onion for 3 minutes until starting to soften.
  4. Add the garlic and chilli and cook for a further 2 minutes, stirring constantly.
  5. Add the tinned tomatoes and the Folláin Tomato Relish, stirring well.
  6. Add a pinch of salt and pepper, tasting it to check the seasoning.
  7. Simmer for 15 minutes, until the sauce is thickened and glossy.
  8. Pre-heat the oven to 200C/180C fan/Gas Mark 6.
  9. 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.
  10. Cook for 12 to 15 minutes, until the eggs have set.
  11. Once cooked, serve the eggs in the baking dish sprinkled with freshly chopped coriander and some guacamole and slices of lime on the side.