Mexican breakfast with eggs and vegetables

Mexican breakfast with eggs and vegetables

INGREDIENTS:
1 onion
3 garlic cloves
1-2 red peppers
1-2 green peppers
1-2 yellow peppers
2 chili peppers (or 1 teaspoon hot paprika)
2 tomatoes
300 g canned tomatoes
2 tablespoons tomato puree
400 g canned black beans
250 g canned corn (boiled)
6 eggs
1 teaspoon sugar
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon dry oregano
black pepper
salt
fresh coriander

PREPARATION:
Cut the onion, chili peppers and garlic into small pieces. Cut the peppers into short julienne strips. Peel the tomatoes and cut them into cubes.
Put the onion in a big pan. Add a little olive oil or sunflower oil or a mixture of both. Fry until it gets soft. Add the peppers (as well as the chili ones) and the garlic. Fry until they begin softening.

Mexican breakfast with eggs and vegetables

Add the tomatoes, tomato puree, sugar, cumin, dry oregano and smoked paprika. Cook until the water evaporates and the sauce thickens. Add the black beans and the corn. Season with salt and black pepper. Then lower the heat (in my case to 6 out of 9 possible levels), make small nests into the mixture with the help of a spoon and break an egg into each of them. Season the eggs with salt. Cover with a lid and cook for 5-8 minutes depending on how you like the eggs. Finally sprinkle with fresh coriander.

Mexican breakfast with eggs and vegetables

Mexican breakfast with eggs and vegetables