Prep Time: 00:15
Cooking Time: 00:20
- 1 - onion, chopped
- 1 - carrot, finely chopped
- 15ml - olive oil
- 1 - tin of tomatoes with Mexican spices
- 1 - tin of red kidney beans, drained and rinsed
- 8 - eggs
Add a little spice to your morning
Fry the onion and carrots in the oil until glossy. Add the tomatoes and beans to the mixture and heat until warmed through. Season with salt and pepper, fresh chillies and herbs to taste. One by one, crack the eggs into a bowl and slowly slide these into the sauce. Cover and allow to simmer slowly until the eggs are cooked.
Serve with avocado, sour cream and tortillas or tortilla chips.
This dish can also be prepared in smaller individual pans.