I watched a programme on Mexican cooking, and was struck by the Mexican Breakfast. This is my version. Make the tomato mix the night before.
1 large onion
1 clove garlic
A good handfull of fresh herbs, including basil
2 tsp mixed, ground spices. (Including allspice works particularly well)
1/2 tsp chilli flakes (This is the Mexican bit in Anglo-Mexican)
1 tin chopped tomatoes
1 tbsp tomato puree
Salt and pepper
1. Put a large glug of a good olive or rapeseed oil into a pan and place it over a medium heat.
2. Peel and roughly chop the onion, and put it into a suitable jug with the garlic and shredded herbs. Whizz it into a smoothish paste, as much as you wish.
3. Add the paste to the oil, and stir them together until they are blended, then allow to start to bubble.
4. Add the spices, salt and pepper, stirring well.
5. Stir in the tomatoes and tomatoe puree and mix well.
6. Turn down the heat and leave, partially covered, for a couple of hours until the mixture is almost impossible not to eat as is!
7. It is important to leave this overnight to allow the whole thing to meld.
8. Toast the bread and butter it, cover with a good dollop of the reheated tomato mix, put bacon on the side and a fried egg on top.
9. I find this goes extremely well with a large mug of strong Yorkshire tea!
10. This mixture, concentrated as it is, can also be used for any number of dishes. I am never without a pot or two in the freezer.
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