Baked spicy Mexican eggs and chunky guacamole | Sainsbury`s Magazine

Ingredients

• 1 x 225g Spanish chorizo ring, diced into 1cm pieces
• 15g unsalted butter
• 2 large onions, finely chopped
• 3 large red peppers, halved and thinly sliced
• 5 garlic cloves, finely sliced
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1½ tsp ground cumin
• ½ tsp mild chilli powder
• 4 x 400g tins plum tomatoes
• 2 x 260g packs young spinach
• 8 medium eggs (we use organic)
• 2 x 31g packs coriander, stalks finely chopped and leaves roughly chopped (reserve a small handful of chopped leaves for the guacamole)
• 1-2 green chillies, thinly sliced
• 2 large ripe avocados
• 2 tbsp extra-virgin olive oil
• juice of 1 lime
• a small handful of chives, chopped
• 1 garlic clove, crushed