1 tablespoon |
olive oil |
1 |
onion, finely chopped |
2 |
garlic cloves, crushed |
1 |
red capsicum, core and seeds removed, diced |
2 |
corn cobs, husk and silk removed |
1 teaspoon |
ground cumin |
800g |
tinned crushed or diced tomatoes |
1/2-1 teaspoons |
finely chopped chipotle chilli in adobo sauce, optional |
4-8 |
eggs, depending on how many eggs each person wants |
1 small handful |
mint leaves, to serve (optional) |
250g |
crumbled feta |
or |
grated cheddar (or use half and half) |
100g |
rocket, to serve (optional) |
|
extra-virgin olive oil or your favourite salad dressing to drizzle (optional) |