Spicy eggs & tomatoes with hot sauce

A Mexican-inspired recipe that makes for a winning breakfast, lunch or light supper. Try adding some sliced avocado to help you even further towards your 5 a day.

Ingreadient

• 1 tbsp Essential Olive Oil
• 1 large clove garlic, crushed
• ½ tsp ground cumin
• pinch Cooks' Ingredients Chilli Flakes (optional), plus extra to serve
• 400g can Essential Chopped Tomatoes
• 2 Essential Free Range White Eggs
• 4 soft taco wraps
• 2 tbsp Kumana Hot Original Avocado Hot Sauce
• Waitrose Greek Feta and coriander leaves, to serve

Step by step

1. Heat the olive oil over a medium-high heat in a large frying pan for which you have a lid (about 20-22cm). Add the garlic, cumin and chilli flakes, if using, and fry for 1 minute. Tip in the chopped tomatoes, lower the heat to medium and simmer gently for 10 minutes, stirring occasionally; season.
2. Use a spoon to make 2 suitable holes in the sauce and crack an egg into each. Cook for 4-5 minutes until the whites of the eggs are set but the yolks are still soft (try dragging the whites with a fork so that they spread out and cook evenly). Put the lid on the pan for the final 2 minutes, to allow the tops of the eggs to set. Meanwhile, warm the taco wraps according to pack instructions.
3. Put 2 wraps on each plate, top with the eggs and spoon around the tomato sauce. Drizzle with the avocado hot sauce, and scatter with crumbled feta, the coriander and extra chilli flakes, if liked.