This is my totally non-authentic take on a Mexican dish.
It’s a meal I love to make as it is easy, cheap, healthy and really tasty!
I prefer the eggs to be very runny as the creaminess of the yolk works really well against the spiceness of the peppers.
Although it is a vegetarian dish, you could easily add some meat into it by adding some bacon into the pepper and tomatoes or by making it as an accompaniment to chicken.
Fry the onions and peppers until softened in a large frying pan.
Add the garlic, chilli, tinned tomatoes and some water.
Season well and stir in some tomato puree.
Ensuring that the peppers and tomato are at a simmering heat, crack the eggs into the mix and don’t let them merge into each other.
Cover the pan with a lid or some tin foil and allow it to remain at a simmering temperature.
Check the eggs every few minutes until they are as cooked as you would like.
Serve and savour!