Mexican Baked Eggs in Chilli Tomato Sauce
Serves
4
Total Time
40mins
Calories
384
A Mexican twist on baked eggs with a chilli tomato sauce, smashed avocado, spring onions and served with tortillas. Delicious to the mex!
- Avocado2halved
- Limeas neededjuice of
- Cheese50 ggrated
- Green onionas neededslivered
- Cilantroas neededleaves of
- Limeas neededcut into wedges
- Flour tortillaas neededwarm
- Fresh chili2
- Garlic clove4
- Red bell pepper½
- Cumin seeds1 teaspoon
- Extra virgin olive oil20 g
- Canned diced tomatoes800 g
- Pink himalayan salt flakes1 teaspoon
- Coconut sugar1 tablespoon
- Egg4
- Salt & pepperas needed
Ingredients
- 1. Pre-heat oven - 180°C
- 2. Add fresh chili, garlic clove, red bell pepper, cumin seeds and extra virgin olive oil to the TM5 bowl
- 3. Chop with MC on - 3 sec, speed 5
- 4. Scrape down sides of TM5 bowl
- 5. Cook - 5 min, Varoma, speed 2
- 6. Then add canned diced tomatoes, pink Himalayan salt flakes and coconut sugar to the TM5 bowl
- 7. Cook - 20 min, Varoma, speed 3
- 8. Divide the sauce between 4 ramekins
- 9. Crack an egg into each ramekin
- 10. Bake until white is just set - 10 min, 180°C
- 11. Add avocado, salt & pepper and lime to a clean small bowl
- 12. Mash roughly with a spoon or a fork
- 13. Serve baked eggs with smashed avocado cheese, green onion, cilantro, lime and flour tortillas
Method
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