This classic dish makes the perfect special occasion breakfast, brunch, or simple supper. Great for sharing using warm flour tortillas to scoop up all those lovely juices.
- Prepare5 mins
- Cook15 mins
- Total time20 mins
- 1 tsp olive oil
- 2 clove/s garlic, crushed
- 1 jalapeño chilli, sliced (deseeding optional)
- 1 tsp ground cumin
- 400g can chopped tomatoes
- 4 British Blacktail Medium Free Range Eggs
- 2 mini coconut and black pepper soft tortillas
- ½ avocado, sliced
- ¼ x 28g pack coriander, roughly chopped
Heat the oil in a large frying pan over a medium heat. Add the garlic, half the sliced jalapeño chilli and cumin and fry for 2 minutes, then mix in the tomatoes and simmer for 8 minutes, stirring occasionally.
Make 4 rough indents in the sauce with a spoon (don’t worry if they don’t hold completely). Crack an egg into each one. Cover with a lid or a sheet of foil, turn the heat to low and simmer gently for 4-5 minutes until the egg whites are just set, but the yolks are still soft.
Meanwhile, heat the tortillas in a dry frying pan over a medium heat for a minute on each side. Top with the eggs and tomato sauce, the sliced avocado, coriander and reserved jalapeño.
Typical values per serving when made using specific products in recipe