Ingredients (Serves 2)
400g tomatoes (diced)
1/4 teaspoon chilli powder
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground cumin
1/4 teaspoon dried oregano
1 jalapeno pepper (seeded and minced)
Start by preparing the salsa by pouring the tomatoes into a strainer/sieve in the sink and pressing the tomatoes to drain any excess liquid. Now spoon the tomatoes into a bowl and stir in the chilli powder, salt, pepper and the juice of one lime.
In a separate bowl, crack open the eggs and combine together with the cumin, oregano and jalapeno pepper. Oil up your pot and cook the eggs on medium heat, stirring constantly until done (about 5 minutes).
Serve eggs topped with tomato salsa mixture.