Mexican Baked Eggs in Chilli Tomato Sauce
For the full experience, make this recipe with the Drop Recipes app.
recipe by Tenina Holder https://bit.ly/TheWeekendTable
-
- Total Time
- 40mins
-
- Serves
- 4
-
- Calories
- 384
A Mexican twist on baked eggs with a chilli tomato sauce, smashed avocado, spring onions and served with tortillas. Delicious to the mex!
Inspired by: https://tenina.com/recipes/baked-eggs-in-chilli-tomato-saucerecipe updated 12 Jan 2022
Ingredients
-
- Avocado
- 2
-
- Lime
- as needed
-
- Cheese
- 50 g
-
- Spring onion
- as needed
-
- Coriander
- as needed
-
- Lime
- as needed
-
- Flour tortilla
- as needed
-
- Fresh chilli
- 2
-
- Garlic clove
- 4
-
- Red bell pepper
- ½
-
- Cumin seeds
- 1 teaspoon
-
- Extra virgin olive oil
- 20 g
-
- Canned diced tomatoes
- 800 g
-
- Pink himalayan salt flakes
- 1 teaspoon
-
- Coconut sugar
- 1 tablespoon
-
- Egg
- 4
-
- Salt & pepper
- as needed
Tools
-
Oven
-
TM5
-
Tm5 bowl
-
Ramekin
-
Small bowl
Step preview
- Pre-heat oven - 180°C
- Add fresh chilli, garlic clove, red bell pepper, cumin seeds and extra virgin olive oil to the TM5 bowl
- Chop with MC on - 3 sec, speed 5
- Scrape down sides of TM5 bowl
- Cook - 5 min, Varoma, speed 2
- Then add canned diced tomatoes, pink Himalayan salt flakes and coconut sugar to the TM5 bowl
- Cook - 20 min, Varoma, speed 3
- Divide the sauce between 4 ramekins
- Crack an egg into each ramekin
- Bake until white is just set - 10 min, 180°C
- Add avocado, salt & pepper and lime to a clean small bowl
- Mash roughly with a spoon or a fork
- Serve baked eggs with smashed avocado cheese, green onion, cilantro, lime and flour tortillas