Chilli Eggs

Source: Gordon Lodge cookbook

Tags:  main ,  vegetarian

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Serves 2

Ingredients

  • 1 large onion, chopped
  • 1 green pepper, chopped
  • 2 cloves garlic, crushed
  • 1 chilli, chopped
  • 1/2 tsp cumin seed
  • 1/2 tsp oregano
  • 400g chopped tomatoes
  • Black pepper
  • 2 eggs
  • 110g cheddar cheese, grated
  • Freshly chopped parsley

Method

  1. Heat 3 tbsp olive oil in a saucepan and fry the chopped onion, green pepper and garlic gently for about 10 minutes.
  2. Stir in the chopped chilli and cumin seeds and add the oregano. Mix thoroughly then add the tomatoes.
  3. Turn up the heat a bit and let the mixture cook uncovered for about 10 minutes, or until the tomatoes have reduced to a thick pulp.
  4. Season with pepper.
  5. Carefully break the eggs into the pan on top of the mixture.
  6. Sprinkly cheese all over the eggs, cover the pan with a close-fitting lid, lower the heat and simmer very gently for about 10-15 minutes or until the eggs are cooked.
  7. Sprinkle with chopped parsley and serve with boiled rice.