This is bloomin’ incredible. Exactly what you need to use up the remnants of your fridge and to satisfy the Mexican food itch. You know the one, where all you want to eat is lime-y, avocado-ey, smoky, tomato-ey deliciousness? Yeah, well it has most of those things in various degrees, so this is pretty perfect …
Mexican Baked Eggs with Chorizo and Avocados
1 small handful cherry tomatoes, chopped in half
1/2 green pepper
2″ piece of chorizo ring, the best you can afford – sliced relatively thinly
1 tblsp tomato puree
2 cloves of garlic – chopped finely
1 small chilli – chopped finely
1 medium egg
Juice of 1/2 lime
1/2 tsp cumin
1/2 tsp ground coriander
1 tsp paprika
1 tsp dried oregano
Pinch of cayenne pepper
Pinch of salt
Sour Cream and a good crusty roll to serve.
Turn the grill on medium-high heat and find a heavy based, deep(ish) tapas dish or small bowl that can go in the oven.
– Heat up a frying pan to a medium heat, put almost all of the cherry tomatoes in the pan with a good glug of olive oil – you’ll need to keep some to leave to roast nicely on the top with the egg. Add in the peppers, garlic, chilli and fry lightly until it’s beginning to smell all delicious.
– Add in all the spices, the tomato puree and a little water and leave it simmering (you may need to turn down the heat a little bit to stop it evaporating too fast). Keep feeding it water until you get a sauce that’s not too runny and not solid, you’ll need to keep it quite thin to be able to dip your bread in!
– Pour the sauce into the oven-proof dish, make a little well in the middle and use the chorizo as kind of a wall, crack the egg into the middle and scatter the cherry tomatoes around the edge.
– Pop it under the grill (not too close) and by the time you’ve made your avocado concoction it’ll be done!
– Peel and roughly chop up the avocado and pop it in a bowl, squeeze in the lime, a tiny pinch of salt and a small drizzle of olive oil and mash with the back of a fork.
– Check your eggs until they’re cooked to your liking (I prefer mine cooked all the way through, without a runny yolk, but it’s just my personal taste), and serve with the avocado mash, a big dollop of sour cream and your bread roll.
A beaut dinner, without a vast amount of effort. The idea is not hugely dissimilar to huevos rancheros, the fried Mexican egg dish, except it’s minus the re-fried beans and corn tortillas. It’s just a little Westernised, for my own convenience if I’m being totally honest. I had some items that needed to be used and I concocted this little beauty up.