By Gosia E
1 tbsp olive oil
1 onion, peeled and sliced finely
2 cloves garlic, crushed
2 red capsicum, sliced finely
2 fresh red or orange fresh chilli's,
deseeded and sliced finely
1 large dried chilli
3 fresh bay leaves
2 x 400g tins organic chopped tomatoes
2 large tomatoes, sliced
In a fray pan, heat the oil and add the onion, garlic,
capsicum, chilli, dried chilli, bay leaves.
Stir and cook for 10 minutes over a medium to
low heat or until vegetables are soft and caramelised.
Add the tinned tomatoes and bring to the boil,
then reduce to a simmer and cook for 5 minutes or until the sauce starts to thicken.
When the sauce is thick, stew consistency, lay your sliced tomato over the top. Make a well in the tomato stew and crack your eggs into the wells so they poach in the delicious juices.
Place a lid over the pan, and allow the eggs to cook for 3-4 minutes or until your liking (use a fork to test the yolk).
Warm the tortillas.
As soon as your eggs are cooked, take the pan to the table and serve with warmed tortillas.