Mexican-inspired Baked Eggs

Method

1. Heat oil in a large oven proof frying pan or skillet on the stove over medium-high heat. (See cooking tips below if you don’t have an oven proof frying pan or skillet).
2. Sauté onions until softened, add garlic and smoked paprika, and stir fry until fragrant.
3. Add the remaining ingredients except the eggs and cheese in the frying pan. Fill each chopped tomato can with ¼ cup water, swirl around to get the remaining sauce and add to the frying pan, heat through and bring to simmer. Simmer for 5-10 minutes, until slightly thickened. Test taste, adding more seasoning ingredients if preferred.
4. Heat oven to 200C bake or 180C fan bake as the tomato mixture is simmering.
5. Turn off the stove top heat, make four slight indentations on the tomato mix using the back of a spoon, crack an egg in each one and sprinkle with cheese. Bake in the oven for 5-10 minutes or until the egg begins to set and the cheese has melted.
6. Be careful removing this from the oven as the frying pan or skillet will be very hot. Let it cool slightly outside of the oven before transferring onto the table and serving. Warm the pita bread if desired and serve with the baked eggs.