Mexican Baked Eggs in Chilli Tomato Sauce

Make on Fresco
Makes 4-6 Prep Time 5 minutes   Cook Time 35 minutes   Rated:

This recipe is a firm favourite in our house, but we just don't get around to making it often enough. A real weekend treat, mainly because of the time it takes to prepare. You can speed it up by pre-making the sauce ahead of time and simply doing the egg baking the day you eat! Bon Appetit.

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Preheat oven to 180°C.


To make sauce, place chillies, garlic, capsicum, cumin seeds and EVOO into Thermomix bowl and chop 3 sec/speed 5.


Scrape down sides of bowl and sauté 5 min/Varoma/speed 2.


Add remaining sauce ingredients and cook 20 min/Varoma/speed 3.


Divide the sauce between 4-6 ramekins, or as many servings as you need. Reserve any remaining sauce for another use. (We don't think there will be any!)


Crack an egg into each ramekin. Place all ramekins onto a tray.


Bake 10 minutes until white is just set.


Serve hot with accompaniments.


To make SMASHED AVOCADO: Place all ingredients into a bowl and mash roughly with a fork.

Served with

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