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    Fresco baked eggs, stuffed jalapeño peppers & avocado

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    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.

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