Fresco baked eggs, stuffed jalapeño peppers & avocado

  • Preparation time: 20 minutes
  • Cooking time: 15 minutes
  • Total time: 35 minutes

Serves: 2

Ingredients

FOR THE STUFFED JALAPEÑOS
40g feta cheese
Grated zest of ½ lime
Pinch of ground cloves
½ tsp olive oil
2 mint leaves, shredded
1 tbsp roasted almonds, chopped
3 jalapeños, halved and deseeded

FOR THE EGGS
250g cherry tomatoes, halved
2 tsp lemon juice
2 tbsp extra virgin olive oil
4 sprigs basil leaves, picked
80g chorizo, chopped
1 tbsp fennel seeds
1 tsp cumin seeds
200g cannellini beans, drained
2 large Waitrose British Blacktail Free Range Eggs

TO FINISH
½ avocado, sliced
1 red chilli, sliced
1 salad onion, finely sliced
¼ punnet of salad cress
1 small bunch of coriander
½ lime, cut into wedges
 

Method

1. Preheat the oven to 200°C, gas mark 6. For the jalapeños, in a small bowl mix together the feta, lime zest, ground cloves, olive oil, mint leaves and roasted almonds. Divide the feta mixture between each half jalapeño, place on a tray and bake for 15 minutes.

2. For the eggs, place the tomatoes, lemon juice, 1 tbsp olive oil, basil leaves and ½ tsp salt into a mixing bowl, and leave to one side. Meanwhile, heat the remaining 1 tbsp of oil in a large shallow pan over a high heat. Fry the chorizo until crisp, add the fennel and cumin seeds, then stir in the beans and cook for 2 minutes.

3. Add the tomato mixture to the pan and cook for 1 minute. Pour in 100ml of water and reduce by half. Crack an egg into each half of the pan, cover and reduce the heat to low. Cook for 3-4 minutes, or until the eggs are cooked to your liking.

4. Serve the baked eggs with the sliced avocado, garnished with the chilli slices, salad onion, cress and coriander, with a wedge of lime to squeeze over. Serve with the stuffed jalapeños and warm flatbreads.