Mexican Baked Eggs in Chilli Tomato SauceMake on Fresco
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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- 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
- 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
- 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.
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