Huevos Rancheros - cooking recipe

Ingredients

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

Preparation

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.
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.