Mexican-style baked eggs w/ pico de gallo

Name: Mexican-style baked eggs w/ pico de gallo
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Serves 4
Cuisine: Mexican
Ingredients: Guacamole or avocado, to serve; 4 tablespoons chopped fresh coriander (cilantro) leaves; 2 spring onions (scallions), trimmed and thinly sliced; 4 eggs; 4 Corn tortillas, cut into even-sized triangle pieces; 1 long red chilli, sliced (with seeds); salt flakes; 2 limes; 1 handful fresh coriander (cilantro) leaves; 2 jalapeños, halved lengthways, seeded and cut into 1 cm (½ in) dice; 1 white onion, cut into 1 cm (½ in) dice; 6 ripe tomatoes, cut into 1 cm (½ in) dice; 1 yellow capsicum (bell pepper), seeded and thinly sliced; 1 celery stalk, thinly sliced; 1 garlic clove, finely grated with a microplane; 1 red onion, halved and sliced; 1 teaspoon smoked paprika; 1 red capsicum (bell pepper), seeded and thinly sliced; 1 tablespoon olive oil; 1 fresh chorizo (about 180 g/6½ oz), casing removed and meat crumbled; 6 tomatoes

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr

Appears in

Chefs Eat Breakfast Too

By Darren Purchese

Published 2019

About

This is such a warm, nutritious and delicious start to the day. It’s a take on the classic huevos rancheros but without the beans. It’s perfect for any time of day but I love it for breakfast when I know I may not have time for lunch – it really keeps me going. Serve it in the pan for ease.

Ingredients

6 tomatoes
1 fresh chorizo (about 180 g/6½ oz

Americas
Mexico
Main course
Central America
Breakfast

Method

Score a cross into the base of each tomato with a paring knife. Plunge the tomatoes into boiling water and blanch for 20 seconds before removing with a slotted spoon and refreshing in iced water. Peel the tomatoes and discard the skins. Chop the tomatoes into 2 cm (¾ in) dice.
Place an ovenproof cast-iron skillet or frying pan over medium heat. Add the chorizo