A hearty, nutritious traditional Mexican breakfast that works beautifully in the DeliVita. Fast and easy to prepare, it’s a good one to make using your oven… especially if you are firing it up for lunch that day!
Top tip: Once you have warmed the tortillas, keep them in the foil and wrap the whole lot in tea towel or place inside a small cool box to keep nice and warm until you are ready to serve.
Recipe courtesy of ‘Fired Wood Oven Cooking’
Ingredients
A Splash Of Oil
½ A White Onion
1 Garlic Clove, Crushed
2 tsp Taco Seasoning
1 tbsp Tomato Puree
2 x 400g Cans Chopped Tomatoes or 1 Litre of
Passata
4 Large Free Range Eggs
Small Bunch of Fresh
Coriander, Chopped
Small Handful of Crumbled Feta Cheese
1 Jalapeno Chilli,
Finely Sliced
8 Tortillas, Wrapped in Foil and Warmed in the Oven for 5 – 10 minutes
Instructions
Add the oil, onion and garlic to a cast iron pan warmed in your DeliVita and fry gently. Don’t let the garlic over-brown or it will turn bitter.
Stir in the taco seasoning and tomato puree and cook for a further 2 minutes in the oven, stirring regularly.
Add the chopped tomatoes and cook for about 15 minutes, stirring every now and then.
Using the back of a dessert spoon, make four wells in the sauce and carefully crack an egg into each.
Slide back into the oven for another 4 – 5 minutes until the eggs are cooked but the yolk remains runny.
Sprinkle with the coriander, feta and chilli. Warm the tortillas in the oven ready to serve.
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