- Serves2
- CourseBrunch
- Prepare5 mins
- Cook15 mins
- Total time20 mins
Ingredients
- 1 tsp olive oil
- 2 clove/s 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
Method
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.
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.
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,532kJ/ 367kcals |
---|---|
Fat | 21g |
Saturated Fat | 5.5g |
Carbohydrates | 22g |
Sugars | 8.5g |
Fibre | 3.8g |
Protein | 19g |
Salt | 0.7g |