Spicy eggs & tomatoes with hot sauce

Name: Spicy eggs & tomatoes with hot sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 1 tbsp Essential Olive Oil; 1 large clove garlic, crushed; ½ tsp ground cumin; pinch Cooks' Ingredients Chilli Flakes (optional), plus extra to serve; 400 g can Essential Chopped Tomatoes; 2 Essential Free Range White Eggs; 4 soft taco wraps; 2 tbsp Kumana Hot Original Avocado Hot Sauce; Waitrose Greek Feta and coriander leaves, to serve

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.

5 out of 5 stars(1) Rate this recipe

VegetarianHealthyLow in saturated fat1 of your 5 a day

Serves2
CourseBreakfast
Prepare10 mins
Cook20 mins
Total time30 mins

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.

Ingredients

1 tbsp Essential Olive Oil
1 large clove garlic, crushed
½ tsp ground cumin
pinch Cooks' Ingredients Chilli Flakes (optional), plus extra to serve
400g can Essential Chopped Tomatoes
2 Essential Free Range White Eggs
4 soft taco wraps
2 tbsp Kumana Hot Original Avocado Hot Sauce
Waitrose Greek Feta and coriander leaves, to serve

Method

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.

Cook’s tip

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.