Baked eggs with Mexican chorizo
These baked eggs with Mexican chorizo are sure to put a bounce into your morning.
Smashed avocado
  1. Start the recipe 1 day before serving. Combine the beef mince and Mexican spice, mixing very well with your hand. Wrap in plastic and refrigerate overnight.
  2. Heat a skillet over a medium-high flame. Sauté the onion in the olive oil for a few minutes, or until opaque. Add the chopped green chilli and the mince, breaking up the meat as it cooks. You don’t want any big chunks of mince so keep chopping and mixing it around until it’s no longer pink and is cooked through.
  3. Add the chopped tomatoes, mix for a few minutes until it has softened. Season to taste then toss through the chopped coriander.
  4. Preheat the oven grill to high and adjust the rack to about 12 cm below the grill.
  5. If you’re making one large pan of baked eggs, decant the cooked mince into a large bowl, scraping everything out. Lay the tortillas into the skillet (don’t wash it out), allowing the tortillas to come up the sides and above the edges.
  6. If you’re making 4 individual portions, lightly oil gratin trays and lay the tortillas into them. Scoop the cooked meat and any juices into the gratins, spreading it evenly. Using the back of a spoon, make hollows in the centre (or evenly spaced if you’re making one large one).
  7. Crack an egg into each hollow, scatter over as much or as little grated cheese onto the mince as you wish, then place beneath the grill. Grill until the eggs are nearly cooked, yet the yolk is still runny.
  8. Meanwhile, scoop the avocado flesh into a mixing bowl. Smash it roughly, crumble over the feta and mix through the lemon juice and mint. Season with freshly milled black pepper.
  9. Serve the baked eggs and mince while still hot, with a good scoop of smashed avocado.