A brunch dish with a kick.  Perfect for mornings when there has been too much merriment the night before!

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1 tbsp Olive Oil

1 Onion finely chopped

1 clove garlic, chopped

1 red pepper chopped

1 tsp Deelicious Habanero Chilli Jam

400g can chopped tomatoes

4 free range eggs

4 soft flour tortillas

1 avocado , chunked

100g grated cheddar

Coriander leaves

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Serves 2

 

Heat the oil over a medium heat, add the onion, garlic and red pepper and cook until slightly softened.  Add the tinned tomatoes and Deelicious Habanero Chilli Jam and simmer for 5 minutes.  Make 4 hollows with the back of a ladle in the tomato mixture and crack in your 4 eggs or fry them separately in a pan to lay on top of the finished dish.  Cover with a lid for 5 minutes until the egs are set.  Meanwhile, heat the tortillas in a dry frying pan until slightly crisp, spoon over the tomato mixture and 2 eggs, garnish with avocado chunks , cheese and coriander . Plus more Deelicious Habanero Chilli Jam if you dare !