Mexican eggs with corn tortillas | Dinner Twist
Free-range eggs cooked in a Mexican style tomato sauce. Topped with coriander, avocado and served with corn tortillas
Ingredients
- Leek, 1
- Green capsicum, 1
- Tomatoes, 2
- Tomato sugo, 1 jar
- Red Kidney beans, 400g
- Free-range eggs, 6-pack
- Avocado, 1
- Coriander, 1/2 packet
- Corn tortillas, 1 packet
- Oil (for cooking)
- Salt
- Pepper
- Garlic (1 clove)
- Smoked paprika
- Ground cumin
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