A Mexican inspired breakfast, lunch or light supper from Waitrose. If you like you could add some sliced avocado.
Ingredients
- 1 tbsp olive oil
- 1 plump garlic clove crushed
- ½ tsp ground cumin
- a pinch chilli flakes plus extra to serve, optional
- 400 g chopped tomatoes
- 2 free range eggs
- 4 soft taco wraps
- 2 tbsp Kumana Hot Original Avocado Hot Sauce
- Greek Feta and coriander leaves to serve
Servings:
Instructions
- Heat the olive oil over a medium-high heat in a large frying pan for which you have a lid (about 20-22cm). Add the garlic, cumin and chilli flakes, if using, and fry for 1 minute. Tip in the chopped tomatoes, lower the heat to medium and simmer gently for 10 minutes, stirring occasionally; season.
- Use a spoon to make 2 suitable holes in the sauce and crack an egg into each. Cook for 4-5 minutes until the whites of the eggs are set but the yolks are still soft (try dragging the whites with a fork so that they spread out and cook evenly).
- Put the lid on the pan for the final 2 minutes, to allow the tops of the eggs to set. Meanwhile, warm the taco wraps according to pack instructions.
- Put 2 wraps on each plate, top with the eggs and spoon around the tomato sauce. Drizzle with the avocado hot sauce, and scatter with crumbled feta, the coriander and extra chilli flakes, if liked.
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