Special Diet

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 1 mild green chilli, deseeded and finely chopped
  • 1 small green pepper, cored, deseeded and thinly sliced
  • 1 small red pepper, cored, deseeded and thinly sliced
  • 400 g (13 oz) can chopped tomatoes
  • 2 tablespoons tomato ketchup
  • 4 eggs
  • 4 corn tortillas
  • smoked paprika, for sprinkling
  • salt and black pepper

Heat the oil in a large frying pan with a lid, add the onion, garlic, chilli and peppers and cook over a medium heat, stirring frequently, for about 10–15 minutes until the peppers are soft. Stir in the tomatoes and ketchup and season with salt and pepper. Bring to the boil, then simmer for 5 minutes until thickened.

Make 4 shallow hollows in the tomato mixture with the back of a spoon and break an egg into each hollow. Cover the pan and cook over a low heat for about 5 minutes until just set.

Meanwhile, warm the tortillas according to the packet instructions. Place a tortilla on each warmed serving plate and carefully transfer the egg and tomato mixture on to each tortilla. Serve immediately, sprinkled with a little smoked paprika.

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