Huevos Rancheros Breakfast Bake with Avo dip and Corn Salsa

DIFFICULTY
Easy Easy
COOK TIME
Under 30 min. Under 30 min.
SERVES
2-4 2-4
Huevos Rancheros Breakfast Bake with Avo dip and Corn Salsa
Main INGREDIENTS
  • Eggs
Ingredients
Method

Ingredients

  • 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
  • Freshly ground black 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 to 4 tortilla wraps

  • Method

  • 1
    Preheat the oven to 180°C.In a large ovenproof skillet, sweat off the red onion in olive oil until soft and translucent.
  • 2
    Add the paprika and fry for 2 minutes.
  • 3
    Add the tomato paste and fry for a further 2 minutes.
  • 4
    Add the pepper, garlic, two-thirds of the chilli and tomatoes, and cook over medium heat for 10 minutes.
  • 5
    Squeeze the juice from 1 lime and season to taste with salt and freshly cracked black pepper.
  • 6
    Make 4 spaces in the onion sauce for the eggs. Crack the eggs into the open spaces and season.
  • 7
    Bake in the preheated oven for 5 minutes.
  • 8
    Scatter with 1 tsp of the chopped coriander.
  • 9
    o make the avo dip:In a small bowl, mash the avocado, add the juice of 1 lime, half of the sliced spring onion and ½ tsp of the coriander.
  • 10
    Season to taste with salt and freshly ground black pepper.
  • 11
    To make the sweetcorn salsa:
  • 12
    In a bowl combine the sweetcorn kernels, cucumber, the remaining spring onion, coriander and chilli, juice of 1 lime and the sugar.
  • 13
    Serve the breakfast bake with the avo dip, sweetcorn salsa and crisped tortilla chips.