Mexican Baked Eggs in Chilli Tomato Sauce

by

Tenina Holder

Posted May 5, 2020 (Last updated April 6, 2022)

Serves

4

Total Time

40mins

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!

recipe-image
    Ingredients

  • Avocado icon
    Avocado2halved
  • Lime icon
    Limeas neededjuice of
  • Cheese icon
    Cheese50 ggrated
  • Green onion icon
    Green onionas neededslivered
  • Cilantro icon
    Cilantroas neededleaves of
  • Lime icon
    Limeas neededcut into wedges
  • Flour tortilla icon
    Flour tortillaas neededwarm
  • Fresh chili icon
    Fresh chili2
  • Garlic clove icon
    Garlic clove4
  • Red bell pepper icon
    Red bell pepper½
  • Cumin seeds icon
    Cumin seeds1 teaspoon
  • Extra virgin olive oil icon
    Extra virgin olive oil20 g
  • Canned diced tomatoes icon
    Canned diced tomatoes800 g
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes1 teaspoon
  • Coconut sugar icon
    Coconut sugar1 tablespoon
  • Egg icon
    Egg4
  • Salt & pepper icon
    Salt & pepperas needed
    Method

  • 1. Pre-heat oven - 180°C
  • 2. Add fresh chili, garlic clove, red bell pepper, cumin seeds and extra virgin olive oil to the TM5 bowl
  • 3. Chop with MC on - 3 sec, speed 5
  • 4. Scrape down sides of TM5 bowl
  • 5. Cook - 5 min, Varoma, speed 2
  • 6. Then add canned diced tomatoes, pink Himalayan salt flakes and coconut sugar to the TM5 bowl
  • 7. Cook - 20 min, Varoma, speed 3
  • 8. Divide the sauce between 4 ramekins
  • 9. Crack an egg into each ramekin
  • 10. Bake until white is just set - 10 min, 180°C
  • 11. Add avocado, salt & pepper and lime to a clean small bowl
  • 12. Mash roughly with a spoon or a fork
  • 13. Serve baked eggs with smashed avocado cheese, green onion, cilantro, lime and flour tortillas

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