1 oz butter
1 small onion, thinly sliced
14 oz canned tomatoes, drained and mashed
1 fresh green chili, seeded and cut into thin strips
2 Tbsp tomato paste
freshly ground pepper
4 oz tasty cheese (mature cheddar), grated
2 Tbsp chopped fresh coriander
Melt butter in a heavy-based frying pan over a medium heat, add onion and cook, stirring, for about 3-4 minutes or until soft, but not brown. Stir in tomatoes, chili and tomato paste, bring to a simmering and simmer, stirring occasionally, for 10 minutes.
Using the back of a large spoon, make 4 hollows in the tomato mixture. Break an egg into a cup, then carefully slide into one of the hollows. Repeat with remaining eggs. Cover pan and cook for 5 minutes or until egg whites are just set.
Season eggs with black pepper and sprinkle with cheese. Re-cover pan and cook for 2 minutes longer or until cheese melts and eggs are cooked to your liking. Sprinkle with coriander and serve immediately.
This is the egg recipe I made this week. I planned on making more egg meals but Mike was in training 3 days this week and things were just off our normal routine.
The above is the original recipe... I changed mine slightly but I wanted to share the original.