Mexican Huevos Rancheros

Capsicana Mexican Chilli & Honey Cooking Paste

1 large Red Pepper chopped

1 large Onion chopped

4 Eggs

Olive Oil

2 tins of Chopped Tomatoes

Freshly chopped coriander to garnish

Pack of corn tortillas

1. Heat a couple of tablespoons of olive oil in a frying pan on medium/high heat, add the peppers and onions and cook for about 10 minutes stirring often to stop from catching!
2. Add the chopped tomatoes and the Mexican Chilli and Honey Cooking Paste, stir in well and reduce heat to medium.
3. Cook for a further 10 minutes stirring every so often until the sauce thickens.
4. Use a spoon to make 4 evenly spaced dents in the sauce. You may find it easier to remove from the heat while you do this to prevent bubbling. Crack an egg into each of the little bunkers.
5. Return the pan to the heat, cover and cook for a further 3-4 minutes until the eggs are cooked to your preference!
6. Garnish with fresh chopped coriander and serve with toasted tortilla wraps - dig in!

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