Unhurried mornings—we all need one occasionally. And what such morning pairs well with is a thoughtful and satisfying breakfast. So when you can make breakfast at leisure, have these delicious Mexican-style baked eggs. With a side of tortilla wraps, avo dip, and sweet corn salsa, this dish is hearty enough to warrant a place on your brunch table. It cooks in less time than you think—just takes half an hour—so you can properly savour your morning.
- 1 red onion, finely diced
- Olive oil, for frying
- 1 tsp paprika
- 2 tsp tomato paste
- 1 red pepper, seeded and diced
- 1 garlic clove, crushed
- 1 small chilli, seeded and finely chopped
- 120g rosa tomatoes, halved
- 3 limes
- 4 large eggs
- Salt and pepper
- 2 tsp roughly chopped fresh coriander
- 1 large ripe avocado
- 1 large spring onion, finely sliced
- 2 cobs of corn, kernels removed
- ¼ cucumber, diced
- 2 tsp sugar
- 2-4 tortilla wraps
- Preheat the oven to 180C.
- In a large ovenproof skillet, sweat off the red onion in olive oil until soft and translucent. Add the paprika and fry for 2 minutes. Add the tomato paste and fry for another 2 minutes. Add the pepper, garlic, tomatoes, and ⅔ of the chilli and cook over medium heat for 10 minutes.
- Squeeze the juice of one lime into the mixture and season to taste with salt and pepper.
- Make space for four eggs in the skillet with the onion sauce. Crack the eggs into the open spaces and season.
- Put the pan in the preheated oven and bake for 5 minutes. Sprinkle 1 tsp of the chopped coriander on top.
- To make the avo dip, in a bowl, mash the avocado, the juice of one lime seasoned with salt and pepper, half the sliced spring onion, and ½ tsp of coriander. Season to taste with salt and pepper.
- Make the sweet corn salsa in another bowl. Combine the sweet corn kernels, cucumber, the remaining spring onion, coriander and chilli, juice of one lime and the sugar. Season to taste with salt and freshly ground black pepper.
- Crisp up your tortilla wraps in the oven. Serve the baked eggs with the tortilla, avo dip, and sweet corn salsa.
Recipe adapted from Le Creuset