Huevos Rancheros Breakfast Bake with Avo dip and Corn Salsa
- 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
- 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
Preheat the oven to 180°C.
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 a further 2 minutes. Add the pepper, garlic, two-thirds of the chilli and tomatoes, and cook over medium heat for 10 minutes.
Squeeze the juice from 1 lime and season to taste with salt and freshly cracked black pepper.
Make 4 spaces in the onion sauce for the eggs. Crack the eggs into the open spaces and season.
Bake in the preheated oven for 5 minutes. Scatter with 1 tsp of the chopped coriander.
To 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. Season to taste with salt and freshly ground black pepper.
To make the sweetcorn salsa:
In a bowl combine the sweetcorn kernels, cucumber, the remaining spring onion, coriander and chilli, juice of 1 lime and the sugar. Season to taste with salt and freshly ground black pepper.
Serve the breakfast bake with the avo dip, sweetcorn salsa and crisped tortilla chips.