Skillet Salsa Eggs

I was going to call this Mexican eggs, but it ended up being almost exactly like huevos Rancheros, but not enough to be called huevos rancheros. So salsa eggs it is! This is more or less something I remember from my childhood. I don’t know where this dish comes from in my mind, but it’s a simple pleasure that strikes a very familiar chord with me. I don’t remember eating a lot of bacon growing up, except at some certain friends’ houses. My mom did always fry up some fresh tomatoes with chillies and put it along with eggs, and perhaps this is where it came from. Either way, in all practicality, it’s a hell of a way to have a hearty Sunday breakfast to cure any heavy night out previous. With its simple ingredients, all you need is a tortilla to sop up the goodness. Enjoy! This recipe is for two people, the tomato sauce can handle a couple more pieces of bacon and two more eggs before you crowd the pan too much!

Salsa, eggs, and bacon all in one pan!

Ingredients:
4 unsmoked bacon rashers ( you can use smoked )
4 eggs
1 tin of chopped tomatoes
½ green pepper
1 chilli
1 small onion
1-2 cloves garlic
2 pinches cumin
Coriander and cheese for garnish
Half can of water
Large sauté pan with a lid (non-stick preferably)
Oil if you’re not using non-stick

To Start:
Get a large sauté pan hot.
Dice the green pepper, onion, chilli and garlic.
Add the bacon to the pan and crispen up, about 1 minute.
Next add the green pepper onion chilli and garlic, stir frequently.
When the vegetables become fragrant add the tinned tomatoes and half a can of water.
Bring to a rapid boil and simmer for about 5 minutes.

To Finish:
When the veggies are soft, season with salt and pepper and cumin.
Make a little hole for the eggs by pushing aside the sauce.
Drop four eggs in the pan and turn the heat down to low and cover.
The eggs should be wobbly at the top and white.
All you need to do is top it with some queso fresco, or feta for those who can’t get it, and some coriander (cilantro).
Enjoy!