Surrey Life|June 2020
BREAKFAST MEXICAN EGGS
A delicious, deadeasy, lazy breakfast or brunch, from Clink chef ambassador Thomasina Miers.
Ingredients (Serves 4):
- 5-6 tbsp butter or lard
- 1 large onion, finely chopped
- 1-2 red chillies, finely chopped
- 3 garlic cloves, chopped
- 2 x 400g cans of plum tomatoes
- 1 tsp piloncillo or demerara sugar
- Generous few splashes of Worcestershire sauce
- 4 corn tortillas, chapatis or other flatbreads
- Small handful off chopped tarragon leaves
- 4 eggs
- 60g Lancashire cheese, grated
- Baby spinach, to serve
First, get the tomato sauce cooking. Heat 2 tbsp of the fat in a wide saucepan and add the onion and chillies. Let them sweat over a low hear for 10 minutes until the onion is translucent. Add the garlic, cook for a few minutes more, then add the tomatoes. Season the sauce well, add the sugar and Worcestershire sauce, breaking up the tomatoes with a wooden spoon to make a roughly textured sauce. Leave to cook gently over a low heat for 30 minutes, adding a little water if the sauce gets too dry.
When you are ready to eat, melt 1-2 tbsp of the fat in a frying pan and gently turn the flatbreads in the fat. Put them in a low oven, wrapped in foil to keep warm, along with 4 plates.
Melt the rest of the fat in the frying pan and turn the heat right up until it is sizzling. Fry the eggs, 2 at a time, spooning the fat over them so they turn golden at the edges and absorb some of the flavour. Season the eggs well.
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