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This classic dish makes the perfect special occasion breakfast, brunch, or simple supper. Great for sharing using warm flour tortillas to scoop up all those lovely juices
1 tbsp oil
1 clove garlic, crushed
1 bunch essential Waitrose Salad Onions, sliced
2-3 tsp Bart Fajita Seasoning
1 tsp caster sugar
2 x 400g cans chopped tomatoes
1 tbsp tomato purée
½ x 28g pack Cooks’ Ingredients Coriander, chopped
3 sprigs Cooks’ Ingredients Mint, leaves chopped
4 Waitrose British Blacktail Medium Free Range Eggs
1. Heat the oil in a large sauté pan, and fry the garlic and salad onions for 1-2 minutes. Stir in the fajita seasoning, then add the sugar, tomatoes and tomato purée. Cook for 7-8 minutes until thickened slightly. Stir in most of the herbs.
2. Make 4 hollows in the mix and crack an egg into each. Cover and simmer gently for 4-5 minutes until the eggs are just cooked. Sprinkle with the remaining herbs and serve with warm flour tortillas.
Typical values per serving:
1 of your 5 a day. Low in saturated fat.
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