• olive oil

  • 1 small onion, chopped

  • ½ green capsicum, cored, seeded & diced

  • a piece of chorizo, diced

  • 1 red chilli, chopped

  • 1 garlic clove, crushed

  • 1 can diced tomatoes, drained a little

  • 6 cherry tomatoes, quartered

  • sea salt & freshly ground pepper

  • 4 eggs

  • 4-6 tortillas

  • 2 tbsp chopped fresh coriander


  • 1.

    Heat a little oil in a heavy-bottomed pot and gently saute onion, capsicum, chorizo, chilli and garlic until reasonably tender, stirring now and again.

  • 2.

    Then add tomatoes and seasonings. Stir, turn heat down and simmer for 5 mins, adding a little water if needed.

  • 3.

    Spread out the mixture and make four indents. Carefully break the eggs in the holes, cover and cook until eggs are set.

  • 4.

    Heat tortillas on a preheated ridged grill (or BBQ) or wrap in kitchen foil and cook in the oven.

  • 5.

    Sprinkle coriander over the top of the eggs and serve as is with halved tortillas on the side.

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