Mexican Baked Eggs in Chilli Tomato SauceMake on Drop
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.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 2 Red Chillie(s) (or to taste)
- 4 Garlic Cloves
- 1/2 Capsicum/Pepper red
- 1 Teaspoon Cumin Seed(s)
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 2 x 400g Tins Diced Tomatoes
- 1 Teaspoon Pink Salt Flakes BUY
- 1 Tablespoon Coconut Sugar
- 1 egg per ramekin
- 50 Grams grated cheeses of choice
- Smashed Avocado (see recipe below)
- Sliced spring onions/shallots
- Fresh Coriander leaves
- Lime wedges
- Tortillas Warmed Recipe
- 1/2 Avocado per serving
- Salt, pepper to taste
- Juice of 1⁄2 lime per serving
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.
This is just one of our Insider recipes. Join us today and start cooking!