This satisfying dish makes a wonderful weekend breakfast, brunch or lunch. The fiery rich red sauce with the cool and creamy smashed avocado is a delicious combo. Quick and easy to make. From the book 'Good + Simple' by Hemsley+ Hemsley
First, make the tomato sauce. Fry the onion in the coconut oil over a medium heat for about 8minutes, stirring occasionally, until softened.
Add the garlic, peppers, bay leaves and spices to the pan and cook for another 2minutes.
Add the tomatoes and water, season generously with salt and pepper, then stir everything together and leave to simmer for 10 minutes until reduced to a thick, rich sauce.
Meanwhile, make the guacamole. Halve and stone the avocado, then scoop out the flesh and roughly chop. Place in a bowl and stir in all the remaining ingredients and some seasoning. Set aside.
Check the seasoning of the tomato sauce, adding extra salt, pepper and cayenne/chilli as needed, then stir through the spinach and cook for a few minutes until just wilted.
Use a spatula or spoon to make four wells in the tomato sauce mixture and crack an egg into each. The eggs will poach in the sauce and cook in about 4 minutes (lid on) for set whites and runny yolks.
Scatter over the coriander and cheese. Serve immediately (as the eggs will keep cooking) with big heaped spoonfuls of guacamole on top.
SHORT DESCRIPTION
This satisfying dish makes a wonderful weekend breakfast, brunch or lunch. The fiery rich red sauce with the cool and creamy smashed avocado is a delicious combo. Quick and easy to make. From the book 'Good + Simple' by Hemsley+ Hemsley
DESCRIPTION
First, make the tomato sauce. Fry the onion in the coconut oil over a medium heat for about 8minutes, stirring occasionally, until softened.
Add the garlic, peppers, bay leaves and spices to the pan and cook for another 2minutes.
Add the tomatoes and water, season generously with salt and pepper, then stir everything together and leave to simmer for 10 minutes until reduced to a thick, rich sauce.
Meanwhile, make the guacamole. Halve and stone the avocado, then scoop out the flesh and roughly chop. Place in a bowl and stir in all the remaining ingredients and some seasoning. Set aside.
Check the seasoning of the tomato sauce, adding extra salt, pepper and cayenne/chilli as needed, then stir through the spinach and cook for a few minutes until just wilted.
Use a spatula or spoon to make four wells in the tomato sauce mixture and crack an egg into each. The eggs will poach in the sauce and cook in about 4 minutes (lid on) for set whites and runny yolks.
Scatter over the coriander and cheese. Serve immediately (as the eggs will keep cooking) with big heaped spoonfuls of guacamole on top.
INGREDIENTS
4 large handfuls of spinach, roughly chopped 4 eggs 1 large handful of fresh coriander, leaves and stalks roughly chopped 1 small handful of grated mature Cheddar
FOR THE TOMATO SAUCE
1 large onion, diced 1 tbsp organic coconut oil 2 garlic cloves, diced 2 red peppers, sliced into strips 2 organic bay leaves 1 tsp smoked paprika A pinch of cayenne pepper, to taste 2 x 400g tins of whole peeled tomatoes 200ml water Celtic sea salt and organic black pepper
FOR THE GUACAMOLE
1 large ripe avocado 1 tablespoon organic extra virgin olive oil Juice of ½–1 lime 2 spring onions or 1 small handful of fresh chives, chopped 1 handful of fresh coriander leaves, chopped
Method
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