Yields6 Servings
 2 tbsp olive oil
 1 red onion, finely sliced
 1 garlic clove, finely chopped
 A pinch of crushed dried chilli flakes
 200 g chopped tomatoes
 Pinch of sugar
 1 ready roasted pepper chopped
 3 flour tortillas
 Smoked paprika
 6 eggs
For the avocado salsa
 1 ripe avocado, halved stoned and peeled
 75 g cherry tomatoes, quartered
 ½ red chilli deseeded and finely chopped
 1 tbsp chopped coriander leaves
 Juice of ½ lime
 Lime wedges and coriander leaves to serve

To make the tomato sauce, heat 1 tablespoon oil in a large pan; add the onion, cover and cook gently for 10 minutes, then add the garlic and chilli flakes and cook for a further 2 minutes; add the chopped tomatoes, sugar, red pepper and 50ml water; season well; bring to the boil, then reduce the heat and simmer for 15-20 minutes until reduced and thick


Preheat the oven to 200C/Gas6; lightly grease a 6 hole muffin tin; cut 3 tortillas in half, brush lightly with the rest of the oil on both sides and sprinkle with paprika; shape into a rough cone shape and press into the muffin holes, overlapping to create cup shapes and ensuring that there are no gaps; patch up any gaps with pieces from the spare tortillas


Add a heaped dessertspoon of sauce to each cup, make a small well in it, then crack an egg into each; season with the chilli flakes or paprika; bake for 13-15 minutes or until the whites are set but the yolks are still runny


To make the salsa, dice the avocado, transfer to a bowl with the cherry tomatoes, chilli and coriander; add a squeeze of lime juice and season to tastes


Serve the spicy eggs garnished with the salsa, coriander, some extra chilli flakes or paprika and lime wedges

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