Mexican Eggs

Ingredients for 2 servings:

• 2 tbsp rapeseed oil
• 100 g onion(s), cut into fine strips
• 100 g bell pepper(s), green, cut into fine strips
• 150 g sweet potato(s), diced approx. 1 cm
• some chili pepper(s), finely chopped
• 1 can/n tomatoes, whole (400 g Pelati)
• 1 tsp, leveled cumin powder
• 1 tsp, leveled coriander powder
• 1 tsp vegetable broth, instant
• 100 g corn from the can
• 1 tbsp, heaped parsley, freshly chopped
• Salt and pepper, freshly ground
• 4 eggs, size M
• 1 avocado(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Shakshuka Mexican style

Heat the rapeseed oil in a pan. Add the onion, bell pepper, and sweet potatoes and fry. Cut the pelati into small pieces and add to the vegetables. Stir in the cumin, coriander, chili pepper, and stock powder. Simmer for about 10 minutes, then add the corn and cook for a short while. Season with salt and freshly ground pepper. Add the parsley, stir, and fill two cocottes. Crack two eggs into each serving. Bake in a preheated oven at 200°C for 10 minutes. Halve the avocado, remove the pit, and scoop out of the skin with a spoon. Slice and arrange on top of the finished dish.