Method:

Warm the oil in a pan and add the onion and bay leaves, soften on a low heat.

Now add the dried chilli flakes, garlic, chopped tomatoes and the diced vine tomatoes. Add salt and pepper to taste.

Cook for 5 minutes. Then generously sprinkle over the Mexicana® cheese. Make 4 wells in the sauce and add the eggs. Pop on the lid and cook for 5 minutes or until your eggs are cooked as you like them.

Sprinkle over the coriander and some black pepper and serve with some warm tacos.

Notes:

This is a delicious breakfast treat for a lazy weekend brunch.

You will need a lidded pan ideally. Serve with warm crusty bread.