(Makes 2 Serves)
3 medium tomato (about 300g)
1 green cayenne pepper
2 garlic cloves
1/2 small brown onion (about 40g)
1/3 bunch coriander / cilantro
4 large eggs
80g sliced avocado
40g light crumbly feta cheese (or queso fresco if you can find it)
4 white corn tortillas (I use mission)
Salt & freshly ground black pepper
Place tomatoes, cayenne and garlic cloves onto a lined baking sheet and bake in a 175C / 350F oven for 20 minutes.
While those are baking, finely dice the onion and chop the coriander.
Remove tray from oven. Peel and quarter the tomatoes ensuring you remove the core. Chop the ends off the garlic cloves and squeeze them out of the skin, roughly chop the cayenne removing the stem. Place all baked veggies in a bowl.
Use an immersion blender to blend tomatoes, cayenne and garlic into a chunky sauce. Transfer to a small saucepan.
Add onion and most of the coriander to the saucepan. Season with black pepper. Bring to boil over medium-high heat. Once boiling, reduce too low a simmer for 20 - 30 minutes until onions are cooked.
Taste sauce and season with salt accordingly. Cover and keep warm.
Spray cooking spray into a small non-stick frying pan and heat over medium heat. Carefully break eggs into pan and fry them for 4-6 minutes until whites are just set and yolks are still runny.
Divide eggs into two portions in the pan and remove from heat.
Warm tortillas per package instructions. Place two tortillas on each plate and top with 2 eggs per plate.
Divide the sauce between both plates covering the eggs. Top with crumbled feta cheese and remaining coriander. Serve with sliced avocado on the side.
Nutritional Information Per Serve
2 Large Eggs - 143 Cals
2 Mission White Corn Tortillas - 114 Cals
1 1/2 Tomatos - 32 Cals
1/2 Cayenne Pepper - 10 Cals
1 Garlic Clove - 4 Cals
20g Brown Onion - 6 Cals
40g Avocado - 58 Cals
20g Light Fetta - 51 Cals
Cooking Spray - 2 Cals
Total - 420 Calories / Serve