Mexican eggs and pumpkin

Name: Mexican eggs and pumpkin
Cook time: 20 min
Yield: 2

with chipotle mole and avocado crema

Ready in around 20 mins

RECIPE FACT:

Tostada is a Spanish word meaning “toasted”. Tostadas are eaten with the hands and can be messy to eat! If you prefer serve this meal as a layered bowl with tostada’s on the side.

Nutritional Info:

Energy: 2338kj (568Kcal)
Protein: 27g
Carbohydrate: 58g
Fat: 23g
Contains: Gluten, Soy, Milk, Egg

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

PREHEAT THE OVEN TO 210⁰C (FAN BAKE).
1. TO COOK THE PUMPKIN AND TORTILLAS:

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

Slice the roasted red capsicum into 1 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 4 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 pumpkin and dollop with avocado crema. Sprinkle with chopped coriander and serve with tortillas on the side for dipping.