Smoky tomatoes with Avocado, Egg and Tortilla Chips
Time: 30 minutes
This is a great little recipe which used both coriander stems and leaves. I prefer using fresh tomatoes, when in season, to make my sauces as the flavour is so much sweeter.
A glug of extra virgin olive oil
1 dried chipotle chilli pepper
1 tsp coriander seed
1/2tsp cumin seed
2 tbsp fresh coriander stems, finely chopped
4 large vine tomatoes, finely diced
1 flour tortilla
Olive oil, to brush
Egg and avocado topping:
2 very fresh, medium eggs
Juice of 1 lime
Fresh coriander leaves
Preheat the oven to 180° C.
Make the sauce by heating the olive oil on a high heat in a small lidded saucepan. Add the chipotle pepper, coriander and cumin seeds and coriander stems and fry for 20 seconds to release the aroma from the herbs and spices.
Add the diced fresh tomatoes, season and bring to a simmer. Turn down the heat to low, cover with a lid and let the tomatoes cook for 10 minutes. You want the tomatoes to break up to make a chunky sauce.
While the tomatoes are cooking, lightly brush your tortillas with olive oil, cut into quarters and bake on a baking sheet for 6 - 8 minutes until crispy. Once they have had their time, bring them out to cool and crisp further.
Check your tomato sauce, it should be soft and saucy (!). Taste and re season then, remove from the heat and let it sit while you prepare the egg and avocado topping.
Bring a small pan of water to the boil, turn down to a very gentle simmer. Crack each egg into a small glass and lower them, one at a time, into the barely bubbling water and poach for 2 minutes exactly. The success of your poached egg depends entirely on its freshness. The albumen (white) breaks down over time and the older they are, the wispier they become.
Cut your avocado in half, remove the stone and skin and slice each half lengthways into thin slices. Squeeze over the lime to prevent disccolouration.
To serve, layer up your tomato sauce with a poached egg and avocado slices, tuck in the tortilla chips on one side and garnish with a few coriander leaves.