This is so delicious! There are lots of different takes on this Mexican recipe and this is mine. It's very straight forward and makes for a brilliant brunch, lunch or tea. I served ours with homemade guacamole but the addition of beans to the mix and some crusty bread for mopping-up would be fantastic.
1 small onion, chopped
2 cans of chopped tomatoes
1 pepper of choice (I used a long sweet red pepper)
0.5 can sweetcorn (I used one with mixed peppers)
1 tsp garlic purée
2 tsp smoked paprika
1 tsp Piri piri seasoning
Dash of Tabasco sauce
Big handful of baby spinach leaves
4 Glenballyeamon free range eggs
Generous grating of cheddar cheese
Seasoning to taste
Fry-off the onion, garlic and peppers then add the tomatoes and corn plus a quarter can of water along with the spices and Tabasco sauce.
Allow to cook gently for 10 minutes then season well to your liking.
Stir-in the spinach then crack-in the eggs so they are evenly spread in the pan. Pop on the lid then allow to cook gently until the eggs are poached to your liking.
Once cooked grate the cheese on top then serve with your choice of accompaniments. Tortillas, crusty bread, guacamole and salad all work well.