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Mexican Eggs in a Pan Recipe




  • 1tbsp garlic-infused olive oil
  • 8 ripe tomatoes, chopped
  • 10 spring onions – green part only – chopped
  • 1 chilli, deseeded and chopped
  • ¹⁄₂tsp ground cumin
  • salt and freshly ground black pepper
  • 4 eggs
  • 1tbsp chopped fresh coriander


Heat the olive oil in a frying pan set over a medium heat. Add the tomatoes, spring onions and chilli and cook gently for 5-6 minutes. Add the cumin and season with a pinch of salt and as much pepper as you like.

Break an egg over the vegetables in each quarter of the pan and cook to your liking. When the eggs are done, sprinkle with the chopped coriander and serve straight away.

Recipe courtesy of Gut Feeling by Lorraine Maher and Paula Mee, Gill books.


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