Baked spicy Mexican eggs and chunky guacamole

Name: Baked spicy Mexican eggs and chunky guacamole
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

www.sainsburysmagazine.co.uk

An exciting brunch dish to share with friends

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.

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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