Mexican Eggs

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  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 can crushed tomatoes
  • 1 teaspoon worcestershire sauce
  • dash of cayenne pepper
  • 3/4 cup grated tasty cheese
  • 6 eggs
  • butter





Heat olive oil in a frying pan and saute onion until soft, add garlic and cook for
another minute. Stir in the tomatoes, worcestershire sauce and cayenne.
Bring to a simmer, lower the heat and cook for 10 minutes. Preheat the oven
to 180 C and divide sauce between 6 souffle dishes or other oven proof bowls.
sprinkle with cheese and break one egg into each dish. Dot each egg with
butter and sprinkle with paprika if desired. Bake for 10-20 minutes, until
egg whites are set. Serve with toasted rolls.

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