Baked spicy Mexican eggs and chunky guacamole
Serves: 8
Prep time: 35 minsTotal time: 
Please note: This recipe contains partially cooked eggs. / Photograph by Martin Poole
Baked spicy Mexican eggs and chunky guacamole
There’s nothing like eggs for breakfast after a big night out, especially when paired with
a hot tomato sauce to wake up your taste buds and warm up your tummy. You can prep the sauce a couple of days ahead, just make the guacamole last minute
Serves: 8
Prep time: 35 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
371Kcal
Fat
27gr
Saturates
8gr
Carbs
15gr
Sugars
13gr
Fibre
8gr
Protein
18gr
Salt
1gr
Jasmine and Melissa Hemsley
Sisters Jasmine and Melissa Hemsley's approach to healthier eating is straightforward, healthy and refreshing: they use only natural, wholesome ingredients.
See more of Jasmine and Melissa Hemsley’s recipes
Jasmine and Melissa Hemsley
Sisters Jasmine and Melissa Hemsley's approach to healthier eating is straightforward, healthy and refreshing: they use only natural, wholesome ingredients.
See more of Jasmine and Melissa Hemsley’s recipes
Ingredients
- 1 x 225g Spanish chorizo ring, diced into 1cm pieces
- 15g unsalted butter
- 2 large onions, finely chopped
- 3 large red peppers, halved and thinly sliced
- 5 garlic cloves, finely sliced
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1½ tsp ground cumin
- ½ tsp mild chilli powder
- 4 x 400g tins plum tomatoes
- 2 x 260g packs young spinach
- 8 medium eggs (we use organic)
- 2 x 31g packs coriander, stalks finely chopped and leaves roughly chopped (reserve a small handful of chopped leaves for the guacamole)
- 1-2 green chillies, thinly sliced
For the guacamole:
- 2 large ripe avocados
- 2 tbsp extra-virgin olive oil
- juice of 1 lime
- a small handful of chives, chopped
- 1 garlic clove, crushed
Step by step
Get ahead
Make the tomato sauce (up to the end of step 2) up to 2 days ahead, then reheat and continue with the recipe.
- Fry the chorizo in a large casserole or deep sauté pan for 5 minutes on a medium heat. Reduce the heat to medium-low, remove a couple of tablespoons of the chorizo onto a plate, and add the butter, the finely chopped onions and the sliced peppers to the pan. Cook for about 8 minutes, until softened, stirring occasionally.
- Preheat the oven to 200°C, fan 180°C, gas 6. Add the garlic, smoked paprika, oregano, cumin and chilli powder to the pan and cook for another few minutes. Stir in the tinned tomatoes, breaking them up with a wooden spoon. Season generously, then stir and leave to simmer for 10 minutes until reduced to a thick sauce.
- Meanwhile make the guacamole. Halve and destone the avocados, then scoop out the inside and roughly chop. Place in a bowl and stir in all the remaining ingredients, a handful of coriander leaves and some seasoning.
- Check the seasoning of the tomato sauce, then stir through the spinach and cook for a few minutes until just wilted. Transfer to a large preheated baking dish (or two smaller ones), then use a spatula or spoon to make 8 wells in the tomato sauce mixture and crack an egg into each; season each egg.
-
Bake in the oven for about 5-8 minutes
until the whites are just set and the yolks are still runny. Scatter with the coriander, the finely sliced chillies and the reserved fried chorizo chunks. Serve immediately (as the eggs will keep cooking) with a big heaped spoonful of guacamole.
TipTry finely chopped kale instead of spinach (remove the stems); cook in the sauce for 5 minutes
