A Mexican inspired breakfast. Baked eggs with a spicy tomato salsa.
Spray a deep non-stick frying pan with cooking oil and place over a medium-high heat. Whilst heating up pre-heat the grill to a medium heat. Add the chopped tomatoes to the frying pan and cook for 1-2 minutes, stirring occasionally. Add the spices, garlic salt and oregano, season with salt and pepper to taste, and cook for a further 2-3 minutes, occasionally stirring. Squeeze in the lime juice and stir.
Make a well in the sauce and crack an egg into it, then repeat with the remaining eggs. Continue to cook for 1-2 minutes. Place the frying pan under the grill and cook until eggs are to your liking.
Serve on top of a warmed tortilla or toast, or on it's own if you prefer. Tuck in and enjoy!
As an alternative, cook up the sauce as instructed and poach or fry eggs separately, then serve together.