|Butter||1 Ounce (30 Grams)|
|Onion||1 Small, thinly sliced|
|Canned tomatoes||14 Ounce, drained and mashed (440 Grams)|
|Fresh green chili||1 , seeded and cut into thin strips|
|Tomato paste||2 Tablespoon, puree|
|Freshly ground black pepper||1|
|Grated tasty cheese||4 Ounce, mature cheddar (125 Grams)|
|Chopped fresh coriander||2 Tablespoon|
1. Melt butter in a heavy-based frying pan over a medium heat, add onion and cook, stirring, for 3-4 minutes or until onion is soft, but not brown. Stir in tomatoes, chili and tomato paste (a), bring to simmering and simmer, stirring occasionally, for 10 minutes.
2. Using the back of a large spoon, make 4 hollows in the tomato mixture (b). Break an egg into a cup, then carefully slide into one of the hollows (c). Repeat with remaining eggs. Cover pan and cook for 5 minutes or until egg whites are just set.
3. Season eggs with black pepper and sprinkle with cheese (d). 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.