Mexican green brunch eggs

Mexican Green Brunch Eggs

Ingredients

• 1 tsp cumin seeds
• 2 tbsp olive oil
• 1 onion, finely sliced
• ½ green chilli, finely chopped
• 1 garlic clove, finely chopped
• 1 bunch of coriander
• 1 jar tomatillo salsa
• 450g spinach
• Juice of a lime
• 90g crème fraiche
• 4 eggs

To serve

• Feta
• Sour cream
• Spring onion
• Avocado slices
• Radish, thinly sliced
• Red chilli
• Chilli oil
• Corn tortillas

Method

1. Heat a large frying pan over a medium heat and toast the cumin seeds until smelling fragrant.

1. Pour in the oil, onion and chilli and fry for about 7 minutes to soften the onions with a good pinch of salt. Then add the garlic.

1. Finely chop the coriander stems and add too. Continue to cook until the spinach has wilted down and the sauce is warm throughout.

1. Stir through the crème fraiche and some lime juice. Taste and adjust the seasoning.

1. Pre-heat the grill.

1. Make 4 small wells in the spinach and crack in the eggs. Put under the grill for 4-6 minutes until the whites are just cooked but the eggs are still runny.

1. Dress with crumbled feta, slices of avocado, radish, finely sliced spring onion, the remaining coriander leaf and chilli oil or diced chilli. Put on the table with your favourite hot salsa or chilli oil, a bowl of crème fraiche or sour cream, a basket of warm tortillas and extra wedges of lime on the side.