Scatter over the coriander, then serve with lime wedges, grated cheese, warm tortillas and hot sauce, if you like.
Ingredients
- olive oil 2 tbsp
- onion 1, chopped
- garlic 2 cloves, crushed
- green chilli 1, chopped
- cumin seeds 2 tsp
- mild chilli powder 1 tsp
- cherry tomatoes 400g tin
- cherry tomatoes 250g, halved
- avocados 3 large
- eggs 6 small
TO SERVE
- coriander a handful, chopped
- lime wedges
- grated cheddar
- corn tortillas 6, warmed
- hot sauce (optional)
Method
-
Step 1
Heat the olive oil in a large ovenproof pan. Cook the onion and a pinch of salt for 10 minutes or until softened. Stir in the garlic, chilli and spices, and cook for another 2 minutes. Add the tinned and fresh tomatoes, and a tin full of water, then simmer for 30 minutes.
-
Step 2
Halve and de-stone the avocados. Peel away the skin and scoop out a little of the flesh so the eggs can sit inside. Heat the oven to 190C/fan 170C/gas 5. Once the sauce has reduced, nestle the avocados into the sauce and crack an egg into each hole. Season, put on a lid, then bake until the eggs are done how you like them (about 7 minutes will give you a set white and runny yolk).
-
Step 3
Scatter over the coriander, then serve with lime wedges, grated cheese, warm tortillas and hot sauce, if you like.
*This recipe is gluten-free according to industry standards
Check out more of our impressive Christmas breakfast ideas here...
Nutritional Information
- Kcals 315
- Fat 27g
- Saturates 5.7g
- Carbs 6.3g
- Sugars 4.4g
- Fibre 5.9g
- Protein 8.8g
- Salt 0.3g
