Individual tray of baked eggs in chilli tomato sauce with lime green avocado and charred flour tortillas
As seen in: Thermomix Breakfasts and Brunch

Thermomix Mexican Baked Eggs in Chilli Tomato Sauce

by Tenina Holder
posted 24 Mar, 2020 (last updated 08 Jun, 2020)
  • Serves icon
    Serves
    4
  • Total Time icon
    Total Time
    40mins
  • Calories icon
    Calories
    382

If you want to serve a lively breakfast that is equal parts fun and mouth-watering, try these Mexican Baked Eggs in Chilli Tomato Sauce. As the name suggests, they're baked eggs with a hot, spiced tomato sauce served with citrusy, smashed avocado and flour tortillas. As far as brunches go, this one will guarantee a spot on your top 10, if not be an immediate winner. There's a reason baked eggs have their place in cuisines across the globe.

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As seen in: Thermomix Breakfasts and Brunch

INGREDIENTS

  • Avocado icon
    Avocado
    2 (11.64oz/330g)
    halved
  • Lime icon
    Lime
    as needed
    juice of
  • Cheese icon
    Cheese
    1.76oz/50g (about 3½ tbsp)
    grated
  • Green onion icon
    Green onion
    as needed
    slivered
  • Flour tortilla icon
    Flour tortilla
    as needed
    warm
  • Fresh chili icon
    Fresh chili
    2 (1.41oz/40g)
  • Garlic clove icon
    Garlic clove
    4
  • Red bell pepper icon
    Red bell pepper
    about ½ unit (2.65oz/75g)
  • Cumin seeds icon
    Cumin seeds
    1 tsp (0.07oz/2g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    0.74fl oz/20g (1½ tbsp)
  • Canned diced tomatoes icon
    Canned diced tomatoes
    28.22oz/800g (about 3¼ cups)
  • Salt icon
    Salt
    1 tsp (0.21oz/6g)
  • Coconut sugar icon
    Coconut sugar
    1 tbsp (0.44oz/13g)
  • Egg icon
    Egg
    4 (7.05oz/200g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Cilantro icon
    Cilantro
    as needed
  • Lime icon
    Lime
    as needed

METHOD

  1. Pre-heat oven - 180°C
  2. Add fresh chili, garlic clove, red bell pepper, cumin seeds and extra virgin olive oil to the TM5 bowl
  3. Fit TM5 bowl to TM5
  4. Chop - approx 3 sec, speed 5
  5. Scrape down sides of TM5 bowl
  6. Cook - approx 5 min, varoma, speed 2
  7. Then add canned diced tomatoes, salt and coconut sugar to the TM5 bowl
  8. Cook - approx 20 min, varoma, speed 3
  9. Transfer content of TM5 bowl to 4 ramekins
  10. Divide egg between the ramekins
  11. Bake until just set - 10 min, 180°C
  12. Add avocado, salt & pepper and lime to a clean small bowl
  13. Mix with tablespoon
  14. Serve with cheese, green onion, cilantro, lime and flour tortilla

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