1. Heat the oil in a large shallow pan, add the onion and
peppers and cook for 5-8 minutes until softened. Stir
in the garlic and chipotle paste and cook, stirring,
for another minute. Add the tomatoes, breaking up
any whole or larger bits and simmer gently for 10
minutes until slightly thickened and reduced. Stir in
the potatoes and cook for another 3-4 minutes until it
is piping hot. Season with salt and pepper.
2. Make 4 small wells in the sauce. Carefully crack an
egg into a ramekin or small cup and add to the hole.
Repeat with the other eggs. Cover, keep the heat on
low and leave to cook for 5-6 minutes until the white
has just set and the yolk is still runny. Serve scattered
with parsley leaves and yogurt alongside.
Tex Mex Eggs
Serves 4 Prep time 10 minutes Cook time 26-28 minutes