Mexican eggs

Ingredients (serves 2):

• 1 tbs olive oil
• 1 small brown onion, finely chopped
• 1 garlic clove, crushed
• 1 tsp paprika
• 3 (about 300g) tomatoes, coarsely chopped
• ½ red bell pepper, seeded, finely chopped
• 80ml (1/3 cup) chicken stock
• 2 eggs
• 2 tbs coarsely grated cheddar
• Chopped fresh continental parsley, to serve
• Rye Toast, to serve

Method:

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