Huevos Rancheros Breakfast Bake with Avo dip and Corn Salsa
RECIPE CREATED FOR Skillet
COOK TIME: 45 Minutes
SERVING SIZE: 4
Preheat the oven to 180°C.
In a large ovenproof skillet, sweat off the red onion in olive oil until soft and translucent. Add the paprika and fry for 2 minutes. Add the tomato paste and fry for a further 2 minutes. Add the pepper, garlic, two-thirds of the chili and tomatoes, and cook over medium heat for 10 minutes.
Squeeze the juice from 1 lime and season to taste with salt and freshly cracked black pepper.
Make 4 spaces in the onion sauce for the eggs. Crack the eggs into the open spaces and season.
Bake in the preheated oven for 5 minutes. Scatter with 1 tsp of the chopped coriander.
To make the avo dip:
In a small bowl, mash the avocado, add the juice of 1 lime, half of the sliced spring onion, and ½ tsp of the coriander. Season to taste with salt and freshly ground black pepper.
To make the sweetcorn salsa:
In a bowl combine the sweetcorn kernels, cucumber, the remaining spring onion, coriander and chili, juice of 1 lime, and the sugar. Season to taste with salt and freshly ground black pepper.
Serve the breakfast bake with the avo dip, sweetcorn salsa and crisped tortilla chips.
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