Protein Rich and Easy Mexican Eggs Recipe

Ingredients (2 Servings)

• 1 tbsp olive oil
• 2 Eggs
• Bread, toasted
• 1 small brown onion, finely chopped
• 1/2 red capsicum, seeded, finely chopped
• 1 garlic clove, crushed
• 1/3 cup chicken stock
• 1 tsp on smoked paprika
• 3 Tomatoes, coarsely chopped
•  2 tbsp on  coarsely grated cheddar
• Chopped fresh continental parsley, to serve

Directions

• Heat the oil in a 20cm non-stick frying pan over medium heat. Cook the onion, stirring, for 1-2 minutes or until the onion is soft. Add the garlic and paprika, and cook, stirring, for 1-2 minute or until aromatic. Add the tomato and capsicum, and cook, stirring often, for 3-5 minutes or until the tomato is soft.
• Add the stock. Reduce heat to low and simmer for 5 minutes or until the mixture thickens. Season with salt and pepper. Crack 1 egg into a small cup. Use the back of a spoon to make a hollow in the sauce. Pour in the egg. Repeat with the remaining egg. Cook for 2-3 minutes or until the eggs are set.
• Sprinkle with the cheddar and parsley. Serve with Toast/Bread

Nutrition

Per serving

• Calories :-1000
• Protein:-12g
• Carbohydrate:-7g,
• Fat:-18g
• Cholesterol:-210mg
• Fiber:-3g
• Sodium:- 350mg