Mexican eggs

Name: Mexican eggs
Cook time: 25 min
Yield: 4

with chipotle mole, avocado crema and tortillas

Ready in around 25 mins

RECIPE FACT:

Tortillas date back as far as 10,000 years BC and were the principal food source of the Aztecs.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210⁰c (fan bake).
1. TO COOK THE KUMARA AND TORTILLAS:

Line an oven tray with baking paper. Place the steamed kumara on the tray, drizzle with oil, season with salt and bake in the oven for 18-20 mins. Wrap the wholemeal tortillas in tin foil and place in the oven with the kumara when there is 5 mins remaining. Roughly chop the coriander including the stalks.
2. TO COOK THE CHIPOTLE MOLE:

Slice the roasted red capsicum into ½ cm strips. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the corn and capsicum and cook for 4-5 mins stirring occasionally to create a char. Add the chipotle mole and cook for 1-2 min. Stir through the baby spinach until just wilted and season with salt and pepper.
3. TO COOK THE EGGS:

Using a spoon, make 8 indents in the chipotle mole and reduce the heat to medium-low. Crack an egg into each indent and cover with a lid or tin foil. Cook for 3-5 mins until the whites are cooked – a little longer if you prefer firmer eggs. Season with salt and pepper.
TO SERVE:

Spoon eggs and chipotle mole onto plates. Top with roasted kumara and dollop with avocado crema. Sprinkle with chopped coriander and serve with tortillas on the side for dipping.