Areeeeeeeeeeeeeeeebaaaaa!!! Bring a bit of Mexicanaaaa to your life with this breakfast/brunch/lunch/dinner recipe!!!
I love weekend breakfasts!! I find week breakfasts sooooo boring I end up skipping them half the time – bad I know! I always breakfast shop in the week for the weekend ahead to make sure we always have something to look forward to (since having Joseph, I get even more excited about food.. I think I was always too hanging to appreciate it as much before)
I always make the usual; bacon sarnie, cooked breakfasts, omelette, scrambled eggs – however sometimes it can get a bit predictable so I saw this recipe on a cooking programme; ‘Hemsley+Hemsley‘ and thought I would give it a go – we loved the dish so much that when I started this blog I knew that it would be one of my features, so here.we.are;
You will need: 4 large handfuls of spinach roughly chopped, 4 eggs, 1 large handful of chopped coriander ( if your not a fan like us, leaf it out 😉 ) 1 small handful mature grated cheese,
For the tomato sauce: 1 large onion diced, coconut oil ( I use Lucy Bee ) 2 garlic cloves finely diced, 2 red peppers halved lengthways.. deeseeded and sliced into strips, 2 bayleaves, 1 teaspoon of smoked paprika, a pinch of cayenne pepper, 2 x 400g tins of chopped tomatos, 200ml water
For the guacamole: 1 large ripe avocado, 1tablespoon of extra virgin olive oil, juice of 1/2 or 1 lime, 2 spring onions, 1 hanful of fresh coriander chopped
1. First make the tomato sauce. Fry the onion in the ghee or coconut oil over a medium for about 8 minutes, stirring occasionally, until softened.
2. Add the garlic, peppers, bay leaves and all the spices to the pan and cook for another 2 minutes.
3. Add the tomatoes and water, season generously with salt and pepper, then stir everything together and leave to simmer for 10 minutes until reduced to a thick, rich sauce.
4. Meanwhile, make the guacamole. Halve and stone the avocado, then scoop out the flesh and roughly chop. Place in a bowl and stir in all the remaining ingredients and seasoning. Set aside.
5. Check the seasoning of the tomato sauce, adding extra salt, pepper and cayenne/chilli as needed, then stir through the spinach and cook for a few minutes until just wilted.
6. Use a spatula or a spoon to make four wells in the tomato sauce mixture and crack an egg into each. The eggs will poach in the sauce and cook in about 4 minutes (lid on) for set whites and runny yolks.
7. Scatter over the coriander and cheese. Serve immediately (as the eggs will keep cooking) with big heaped spoonfuls of guac on top.