Mexico

Ingredients (serves 2)

• 1 red onion
• 1 chilli pepper
• 2 garlic cloves
• 1 tbsp cumin seeds
• 1 x 400 g tin of chopped tomatoes
• 4 tortillas
• 5 eggs
• Grated cheese (Cheddar or Gruyère)
• Cayenne pepper
• Fresh coriander (cilantro)
• Salt and pepper
• Olive oil

Instructions

1. Preheat the oven to 180°C (350°F). Oil a round cake tin and layer the tortillas one on top of another to completely cover the base. Make sure the tortillas don’t extend too high up the sides, or they’ll burn.
2. Finely dice the onion, garlic and chilli. Sauté in a lightly oiled pan for about 5 minutes until softened. Season with salt and pepper.
3. Add the cumin seeds, and a few minutes later, the tinned tomatoes. Cook for 5 minutes, stirring regularly.
4. Remove from the heat and stir in the eggs — just a quick mix, you don’t want them to scramble completely.
5. Pour this mixture over the tortilla base in the tin. Scatter generously with grated cheese and a pinch of Cayenne pepper.
6. Bake for 20–25 minutes until the eggs are set and the cheese is golden.
7. Serve decorated with finely chopped fresh coriander.

¡Que aproveche! 🌮🇲🇽

Tip: Serve with a dollop of sour cream and some fresh salsa for a complete Mexican-inspired brunch!