Mexican Baked Eggs in Chilli Tomato Sauce

Need

• Sauce

• 2 red chilli (or to taste)
• 4 cloves garlic
• 1/2 capsicum/bell pepper red
• 1 Teaspoon cumin seeds
• 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

• Garnish

• 50 Grams grated cheeses of choice
• Smashed Avocado (see recipe below)
• Sliced spring onions/shallots
• fresh coriander or cilantro leaves
• Lime wedges
• Tortillas Warmed Recipe

• Smashed Avocado

• 1/2 avocado per serving
• Salt, pepper to taste
• Juice of 1⁄2 lime per serving

Do

1  

Preheat oven to 180°C.

2  

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

3  

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

4  

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

5  

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!)

6  

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

7  

Bake 10 minutes until white is just set.

8  

Serve hot with accompaniments.

9  

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

Served with

• Flour and Duck Fat Tortillas