Serves 4 | prep 20 mins | total time 55 mins
For the tortilla chips
- 8 corn tortillas (we used Old El Paso)
- 2 tbsp corn oil
- 1 tsp sea salt flakes
- 2 tsp cumin seeds
For the salsa
- 650g cherry tomatoes
- 2 red onions
- 3 garlic cloves, roughly chopped
- 1 tsp chipotle chilli flakes (or more, to taste)
- 1 heaped tsp granulated sugar
- 1 tbsp tomato puree
- 1 tbsp corn oil
For the scrambled egg
- 50g butter
- 8 large eggs
- ½ x 31g pack coriander, chopped
- 1 large ripe avocado, peeled and thinly sliced
- 75g extra-mature cheddar, grated
- a few pickled jalapeños
- ½ x 31g pack coriander, leaves picked
Bake the tortilla chips up to 3 days ahead and store in an airtight container. Cook the sauce up to 3 days ahead and keep covered in the fridge. Reheat on the hob while you make the scrambled egg.
- Preheat the oven to 200°C, fan 180°C, gas 6. Brush both sides of each corn tortilla with oil then stack them in a pile on a chopping board. Cut through the stack to slice in half, then into quarters, then each quarter in half, to give you 8 little piles of wedges. Spread out over a couple of large baking trays and sprinkle over the salt and cumin seeds. Bake in the oven for 8-10 minutes until golden brown. Remove and set aside – they will crisp up as they cool. Turn off the oven and slide in some serving plates to warm.
- Add the tomatoes, onions, garlic, chilli flakes, sugar, tomato purée and a grind of salt and pepper to a food processor or liquidiser and blitz to a smooth purée. Add the oil to a large deep frying pan and set over a medium high heat. Pour in the tomato mixture, and simmer uncovered until thickened, about 15-20 minutes, stirring regularly. Taste to check the seasoning, add more salt, pepper or sugar if needed, and reduce the heat to a bare minimum to keep warm while you start the scrambled egg.
- Add the butter to a heavy-based saucepan and set over a medium-low heat to melt. Meanwhile, crack the eggs into a mixing bowl and lightly whisk together with a fork. Season generously with salt and pepper and stir through the coriander. Pour into the pan with the melted butter, letting them set on the base of the pan for around a minute, then folding through gently with a spatula. Repeat the setting and folding for about 3 minutes until the eggs are two thirds of the way to being set, then turn off the heat and leave to finish cooking with the residual heat from the pan for 1-2 minutes.
- Once the eggs are off the heat, tip the tortilla chips, along with any loose cumin seeds and salt flakes, into the pan of salsa. Gently fold through to coat well in the sauce – it’s a bit fiddly, just keep stirring and with a little patience they will all mix in without breaking up too much. Allow to heat through for a minute before dividing between the 4 warmed serving plates, piling them high. Give the eggs a final stir and add a couple of spoonfuls to each plate, then garnish with the avocado, grated cheese and a few jalapeños. Finish with a sprinkle of coriander and eat immediately.