One-pan Mexican eggs
SERVES 4
INGREDIENTS
• Rapeseed oil • 3 red peppers, finely diced • 1 red onion, peeled and thinly sliced • 4 plum tomatoes, cut into wedges • 8 garlic cloves, peeled and thinly sliced • 1 jalapeño pepper, halved lengthwise • 12 fresh basil leaves • 2tbsp fresh marjoram leaves • 1½tsp chilli powder • 1tsp smoked paprika • 120g ricotta cheese • 4 large eggs • Salt and ground black pepper METHOD
• Preheat the oven to 200°C/gas 6.
• Heat 2tbsp oil in a large heavy saucepan over medium heat. Add the diced red peppers and red onion and cook, stirring occasionally, until softened and just beginning to brown.
• Add the tomato wedges, garlic, jalapeño pepper, basil, marjoram, chilli powder and smoked paprika…
