Mexican Baked Eggs with Homemade Flatbreads

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I have been writing this blog for 6 months now, and whilst it’s crazy to think that I’m literally half way through my gap year, it’s nice to be able to look back and see the progress that I’ve made in such a short space of time. I almost laugh at some of my earliest posts when I see the photo quality or the styling, because back then I would almost never think about the composition of most of my photos. Now they have become such a big part of why I enjoy writing the blog!

Its such a simple thing but I think that finding the right lighting has been the biggest challenge, and most other food bloggers would agree. The winter months have meant that days have either been dull and grey or extremely short, with only a small window of time in order to shoot. This week, I decided to switch things up a bit and I thought it would be nice to cook brunch in a friends home, seeing as they could benefit from the fruits of my labour. They also happen to have a lovely apartment overlooking Richmond Park, with large double height windows that allow the most amazing light through the kitchen. It really was a win-win – we had a great laid-back brunch with friends, and I got some well-lit photos to take home.

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These Mexican Eggs were a big hit all round, mainly because they were so easy to make compared to the usual brunch affair of pancakes or poached eggs. You simply chuck everything into one big frying pan, leave the eggs to gently simmer in the spicy tomato sauce, and when everything is ready you just put it on the table and dig in. No slaving over a hot stove whilst everyone else is relaxing!

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Mexican Baked Eggs

Serves 4

 

200g chorizo, cut into chunks

1 red onion, peeled and finely sliced

2 red peppers, finely sliced

2 red chillies, deseeded and finely chopped

1 tsp dried oregano

1 tsp dried chilli flakes

1 whole chipotle chilli (optional)

2 tins chopped tomatoes

1/2 tsp sugar

4 large eggs

80g feta cheese

Small handful of coriander, finely chopped

 

  1. Heat a large frying pan or skillet on a medium heat and add the chorizo. Cook for 5 minutes, or until it has released most of its oil. Remove from the pan and set aside.
  2. Fry the onion, peppers, fresh chilli, dried oregano and chilli flakes in the chorizo oil for 10-15 minutes until softened and caramelised.
  3. Add the tinned tomatoes and the chipotle chilli if using, keeping it whole so you can take it out later. Add the chorizo chunks back in and simmer for 5-10 minutes, or until it has reduced into a thick sauce. Season with salt and pepper, and add the sugar to taste.
  4. Make four wells in the tomato sauce and crack in the eggs. Cover with a lid or tin foil and simmer really gently for 4-5 minutes, until the egg whites are set. Sprinkle over the feta and coriander, before serving with the warm flatbreads and chunky guacamole.

 


 

Homemade flatbreads

Makes 8

250g self raising flour

3/4 tsp baking powder

1/2 tsp salt

1 tsp fennel seeds

1 tsp cumin seeds

250g natural yoghurt/ greek yoghurt

 

  1. In a large bowl, mix together the flour, baking powder, salt, fennel and cumin seeds with a fork.
  2. Make a well in the middle and add the natural yoghurt. Gradually add in the flour mixture from the sides, until it forms a scruffy dough.
  3. Tip onto a work surface dusted with flour and knead for 30 seconds just to bring it together.
  4. Heat up a griddle pan and divide the dough into 8. Roll each piece out with plenty of flour until its 3mm thick and put onto the hot griddle. Once it is looking slightly charred on the bottom and bubbles appear on the surface, flip onto the other side and continue to cook for 2-3 minutes.
  5. Repeat with the rest of the flatbreads, before stacking them and wrapping in tin foil. Five minutes before you want to serve, put the parcel of flatbreads in a low oven to heat through.

 


 

Chunky Guacamole

2 ripe avocados, cubed

Juice of half a lime

1 green chilli, finely chopped

Small handful of coriander, finely chopped

 

Hardly a recipe, simply mix all the ingredients together with a pinch of salt and pepper.

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