Thursday, January 3, 2013

Eggs in Tomato Sauce..a quick dinner

My mexican saga continues with using some leftover ingredients from the previous meals and turning it into a quick weeknight dinner.

Heat oil in a flat pan. Add about half a diced red onion and saute for a bit. Add a couple of tablespoons of fire-roasted salsa, saute for a bit, and then add one medium sized can of diced tomatoes in juice, one small can of tomato sauce (I usually use no-salt added), a pinch of red chilli flakes, a pinch of dried oregano, and some salt. mix well, cover and simmer for about 15-20 mins till the sauce reduces and cooks. Now, slowly break about five eggs around the pot, making sure the yolks don't break. Sprinkle some sea salt and black pepper over the eggs. Cover and let it cook on gentle heat, till done (about 3-4 minutes). Sprinkle some cheese (not a lot), and cilantro and sping onion on the pot and serve with mexican rice and fried plantains.  

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