Huevos Rancheros

• 1 tbsp vegetable oil
• 1/4 lb bacon
• 1 large onion, peeled and chopped
• 2 cloves garlic, peeled and chopped
• 2 None red chili peppers, deseeded and thinly sliced
• 1 None red pepper, deseeded and sliced
• 1 None yellow pepper, deseeded and sliced
• 2 tsp dried oregano
• 1/4 tsp ground cumin
• 1/4 tsp sugar
• 1 tbsp tomato puree
• 14 oz can chopped tomatoes
• 1/2 lb thick and chunky tomato salsa
• 4 medium eggs
• 1 tbsp fresh parsley, chopped

1. Heat the oil in a large deep frying pan and fry the bacon until crispy then remove with a slotted spoon and drain on paper towels. Add the onion, garlic, chili peppers and peppers to the pan and saute for 5-6 mins until softened. Stir in the oregano, cumin and sugar and season with salt and freshly ground black pepper. Add the tomato puree and cook for 1 min then stir in the chopped tomatoes and salsa. Bring to a boil then reduce the heat and simmer for 10 mins.
2. To cook the eggs, make 4 wells in the mixture and gently break an egg into each. Cover and cook gently for 6-8 mins until the eggs are cooked. Serve from the pan, topped with the bacon and garnished with the parsley.

vegetable oil, bacon, onion, garlic, red chili peppers, red pepper, yellow pepper, oregano, ground cumin, sugar, tomato, tomatoes, tomato salsa, eggs, parsley

Taken from recipes-plus.com/api/v2.0/recipes/19348 (may not work)