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Essential Olive Oil500ml
500mlItem price
£4.00Price per unit
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A Mexican-inspired recipe that makes for a winning breakfast, lunch or light supper. Try adding some sliced avocado to help you even further towards your 5 a day.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Heat the olive oil over a medium-high heat in a large frying pan for which you have a lid (about 20-22cm). Add the garlic, cumin and chilli flakes, if using, and fry for 1 minute. Tip in the chopped tomatoes, lower the heat to medium and simmer gently for 10 minutes, stirring occasionally; season.
Use a spoon to make 2 suitable holes in the sauce and crack an egg into each. Cook for 4-5 minutes until the whites of the eggs are set but the yolks are still soft (try dragging the whites with a fork so that they spread out and cook evenly). Put the lid on the pan for the final 2 minutes, to allow the tops of the eggs to set. Meanwhile, warm the taco wraps according to pack instructions.
Put 2 wraps on each plate, top with the eggs and spoon around the tomato sauce. Drizzle with the avocado hot sauce, and scatter with crumbled feta, the coriander and extra chilli flakes, if liked.
Leftover Hot Original Avocado Hot Sauce: This addictively punchy sauce is ideal for steak tacos or chicken wraps. It’s made using mango and avocado, with jalapeño and habanero chillies for kick.
Typical values per serving when made using specific products in recipe
Energy | 797kJ/ 192kcals |
---|---|
Fat | 12g |
Saturated Fat | 2.5g |
Carbohydrates | 9.1g |
Sugars | 7g |
Fibre | 3g |
Protein | 9.4g |
Salt | 0.5g |
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