I do like the occasional cooked breakfast, especially if I feel I need a bit of a kick to get me going. This is a delicious Mexican dish that can be eaten at any time. It's just that I've had it for breakfast and it was lovely.
1 tbsp olive oil
1 onion (chopped)
1 green pepper (deseeded and sliced)
1 garlic clove (sliced)
½ tsp crushed chilli flakes
2 x 400g tins chopped tomatoes
salt and black pepper
100g feta cheese or Greek-style cheese (crumbled)
1. Heat a wide, heavy-based pan over a medium heat. Add the olive oil and, once hot, gently fry the onion with a pinch of salt until softened and translucent. Add the green pepper, cover with a lid and gently fry for further five minutes, or until soft.
2. Once the pepper is softened, add the garlic. Cook for two minutes, then sprinkle in the chilli flakes and add the chopped tomatoes. Season with a little salt and pepper and cook over a medium-low heat for 10-15 minutes, or until the sauce is rich and flavoursome. Taste and adjust the seasoning as necessary.
3. Make six wells in the tomato mixture and break an egg into each. Cover the pan and cook gently over a low heat for 3-4 minutes, or until the whites are set (cook for a further 2-3 minutes if you like your yolks set).
4. Sprinkle with cheese and serve.
This dish goes well with flatbreads like pitta bread or Naans.