Spicy Spanish eggs

Serves:

Ingredients

• ¼ red capsicum, sliced thinly
• 1 pinch salt
• ½ cup tinned chopped tomatoes
• ¼ cup salsa
• ½ cup chicken stock
• ½ red chilli, finely chopped
• 2 large free range eggs
• 1 tbsp coriander, chopped

Method

Spray a small frying pan or saucepan lightly with oil and add capsicum with a pinch of salt. Cook until tender.

Add tomatoes, salsa, stock and chilli. Bring to the boil, reduce the heat and simmer for a couple of minutes before making 2 holes in the mixture and cracking in the eggs.

Allow eggs to poach, cooking to your liking. Serve sprinkled with coriander.

Find more egg recipes

• Basic omelette
• Baked custard
• Bacon and egg cups
• Breakfast omelette
• Egg and vegetable omelette
• Simple spanish omelette
• Mini capsicum quiches

Serving Suggestions

Note

• There isn’t much to this dish and it’s so easy to cook. If you only feel like one egg, keep all the other quantities the same as the sauce is delicious.
• This recipe was created by Jay Rogers for Kidspot, New Zealand’s best recipe finder.