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Mexican Eggs

Preparation: 5 mins

Cooking: 15 mins

Serves 4, costs under £2.00


  • 4 Free Range Eggs (200g)
  • 1 Red Pepper (160g)
  • 1 Teaspoon Reduced Sugar and Salt Tomato Ketchup (6g)
  • 1 Can Chopped Tomatoes (400g)
  • 1 Tablespoon Vegetable Oil (10g)
  • 4 Slices Wholemeal Bread (144g)
  • 1 Pinch Ground Black Pepper (1g) (to taste)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


  1. Wash, de-seed and finely chop the pepper.
  2. Fry the pepper in a large frying pan in the oil until it is tender, then add the chopped tomatoes and tomato ketchup. Simmer for 5-10 minutes.
  3. Make 4 'holes' in the tomato and pepper mix, and crack an egg into each one. Continue to cook gently until the eggs are done to your liking.  
  4. Meanwhile, toast the bread.
  5. Serve the eggs and tomatoes on toast, sprinkled with black pepper to taste. 

Nutritional Information