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1 tsp olive oil
2 cloves 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
1. 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.
2. 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.
3. 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:
1 of your 5 a day; source of protein.
This recipe was first published in August 2019.