Ann Creber's - Mexicali Cheesey Eggs
Recipes
by Ann Creber
Life is gradually getting back to a more normal style, but many people have learned the pleasure of cooking during these bizarre times. This is savoury light meal or easy brunch.
INGREDIENTS
Serves 4
- 1 TB olive oil
- 1 medium onion, finely chopped
- 400g can diced tomatoes
- 400g can cannelloni beans (or preferred variety), rinsed
- 1/2 teaspoon ground chilli or chilli flakes
- 1 cup grated tasty cheese
- 4 eggs
- Sweet or hot paprika for sprinkling
- Finely chopped parsley
METHOD
- Heat the oil in a heavy based pan and saute the onion until softened. Add tomatoes, drained beans, chilli and simmer for about 5 minutes or until mixture thickens.
- Sprinkle about 1/4 of the grated cheese over the top.
- Use a spoon to make a hollow in the centre of four portions, carefully break an egg into each. Simmer over low heat for about 5 minutes or until eggs are just set. Sprinkle with remaining cheese, preferred paprika and parsley and serve with toasted crispbreads or tortillas. A little side salad is a pleasant addition.
- Serve with a dry Yarra Valley red or crisp white wine.
Ann Creber
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