Mexican eggs

Name: Mexican eggs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g chopped tomatoes (canned); 1 TEASPOON Sweet peppers; 1 TEASPOON Chilli powder; 1 green pepper; 1 Onion; 7-10 Tbsp Salt; 2 teaspoon olive oil; 1 bunch of parsley; 4 Eggs (size M); 4 (40 g each) Tortilla flat bread; 200 g grated gratin cheese; 100 g pickled green peppers; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g chopped tomatoes (canned)
1 TEASPOON Sweet peppers
1 TEASPOON Chilli powder
1 green pepper
1 Onion
7-10 Tbsp Salt
2 teaspoon olive oil
1 bunch of parsley
4 Eggs (size M)
4 (40 g each) Tortilla flat bread
200 g grated gratin cheese
100 g pickled green peppers
baking paper

Directions

1
For the tomato sauce, mix chopped tomatoes, paprika and chilli powder. Clean, wash and cut the peppers into strips. Peel onion and cut into strips. Heat 1 teaspoon of oil in a frying pan and fry the bell pepper and onion for about 3 minutes while turning.
2
Season with salt. Wash parsley, shake dry, pluck leaves from the stalks and chop. Lightly heat 1 teaspoon of oil in a coated pan and fry the fried eggs in it. Place 2 tortillas on a baking tray lined with baking paper.
3
Spread with sauce and sprinkle with parsley. Place one fried egg on each and sprinkle with cheese. Bake in the preheated oven (electric cooker: 225°C/ convection oven: 200°C/ gas: level 4) one after the other for about 5 minutes.
4
In the meantime cut the pepperoni into rings. Sprinkle the finished flat cakes with pepperoni.