I love to mark the weekend with a special breakfast and this Mexican recipe is one of my favourites. It’s just eggs poached in a tasty tomato sauce loaded up with onion, garlic, herbs and chillies. But when you serve it delicious toppings: grated cheese, sour cream, crushed tortilla chips and warm some corn tortillas to scoop it up, it becomes something much more. Try it, you won’t be disappointed.
What you need:
2 tbsp oil
1 tbsp cornmeal
300ml tomato passata
300ml chicken stock
1 onion peeled and finely chopped
2 garlic cloves peeled and finely chopped
freshly chopped parsley
What to do:
Heat the oil in a pan, add the onion and garlic and cook for a few minutes until softened
Add the cornmeal
Stir into a sort of paste
Measure out the chicken stock and tomato passata
Then add to the pan along with freshly chopped parsley
Leave to simmer for 10 minutes until thickened.
Crack in 4 eggs
And cook with the lid on for 5 minutes until set. Then finish with some more chopped parsley and season with salt & pepper.
Prepare the toppings to sprinkle on top
Pan fry corn tortillas in a little oil until golden for scooping
Let me know what you think via the comments and if you make it tag a photo #sixmixtricks on instagram