prep time
cooks in 20-25 mins
serves 4
skill level Easy

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’

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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

1

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.

2

Stir in the taco seasoning and tomato puree and cook for a further 2 minutes in the oven, stirring regularly.

3

Add the chopped tomatoes and cook for about 15 minutes, stirring every now and then.

4

Using the back of a dessert spoon, make four wells in the sauce and carefully crack an egg into each.

5

Slide back into the oven for another 4 – 5 minutes until the eggs are cooked but the yolk remains runny.

6

Sprinkle with the coriander, feta and chilli. Warm the tortillas in the oven ready to serve.

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