– 100g chorizo (chopped)
– 2x cloves garlic (minced)
– 2x green chillis (finely chopped)
– 1x red pepper (sliced)
– 1x red onion (sliced)
– 1tsp cumin
– 1tsp smoked paprika
– 1tsp oregano
– 1tsp salt
– 150g chopped tomatoes
– 1x tortilla
– Handful fresh coriander
– 1x egg
– Handful jalapeños
– Sour cream
First, cook the chorizo in a little oil. After a couple of minutes add the garlic and chilli and cook for two more minutes.
Next, add the onion and red pepper and cook until they are starting to soften. Then add the cumin, smoked paprika, oregano and salt.
Once everything is coated in the spice mix, add the chopped tomatoes and cook for about 5 minutes before adding half of the fresh coriander. Check for seasoning then remove from the heat.
Next, oil a skillet or other oven proof bowl and press in a tortilla to line it.
Add the tomato mix to the tortilla and spread out. Make a hollow in the middle, crack in an egg and bake for roughly 12 minutes at 180 degrees celsius.
Once the egg is cooked, remove from the oven and top with the rest of the coriander, jalapeños and sour cream.