This is our absolute favourite weekend breakfast (excluding chicken and waffles but that takes far too long!) and it’s so easy to do. It’s the perfect hangover cure and really great to do for bigger groups as well as just two.
It’s pretty spicy (you can obviously add more/less chilli as suits you) and if you’ve got someone who’s being a wimp throw some sour cream at them and tell them to fem up.
It goes well with beer too. When that hangover is really bad.
Ingredients (serves 4 – add more eggs for more people basically – up to 6)
3 cloves of garlic
2 red peppers
2 fresh red chillis
3 small dried chillis
3 bay leaves
2 tins chopped tomatoes
Finely slice the onions, garlic, peppers, and chillis.
You need a big frying pan (that has a lid), put it on a high heat with a glug of olive oil. Glug is such a good word. Add the onions, garlic, peppers, fresh and dried chillis, and bay leaves as well as a pinch of sea salt flakes and freshly ground black pepper. Stir and cook for about 10 minutes, until softened and caramelised.
Pour in your tinned tomatoes, stir, and leave to simmer for a bit to reduce down. Until you get a nice thick consistency. Add some more salt and pepper if it needs it. I don’t know how you tell but it makes you look professional AF.
Slice your tomatoes and lay on top of the stew. Then make small wells in the sauce and crack your eggs into them. Do this bit quickly so the eggs all cook for about the same amount of time. Pop the lid on and cook for 3 to 4 minutes.
Warm your tortillas, either in the oven on a low heat or in the microwave. Grate some cheese.
Give your eggs a poke to vaguely work out if they’re cooked. Take to the table in the pan and get everybody to load a tortilla up with an egg, the tomato sauce and a good sprinkle of cheese. Whoever finds the dried chillis wins.
Literally the best breakfast.
If there’s a lot of you or extra hungry mouths you can cook up some rice and stick that in the tortilla too. ENJOY!