Ingredients
4 eggs
1 onion, chopped
2 cloves garlic, chopped
Half a sweet red pepper, chopped
Half a small can tomatoes (chop if they’re not already cut up)
Chili powder to taste (I used couple shakes each of ancho and chipotle powder)
Vegetable oil for cooking
Preparation
Heat a little oil in a frying pan over medium heat. Add the onion, garlic, red pepper and chili powder and cook until the vegetables soften. Stir in the tomatoes and cook a few minutes more, until the tomatoes start to break down. Crack in the eggs, cover the pan and continue cooking until the eggs are as firm as you like your eggs to be - they come out sort of baked, sort of poached. Serve with toast, or over rice for dinner.
