Treat yourself to this beautiful breakfast recipe, made with avocados, chilli and cheddar.
Fry the onion, garlic, spices, bay leaves and fresh chilli (if using) in ghee for 5 minutes until softened but not browned.
Add the red peppers and fry for another 5 minutes.
Add in the tomatoes, stir, season with salt and pepper and bring to a medium simmer for 10 minutes until you have a thick sauce.
Meanwhile, make the guacamole: Scoop out your avocado flesh into a bowl and using a spoon, roughly mash the other ingredients together and season.
Use a spoon to make 4 holes in the tomato sauce and crack an egg into each one. The eggs will poach in the sauce and will cook in 3-4 minutes, we like a runny yolk
Sprinkle some seasoning over each yolk and dollop some guacamole between the eggs
Serve on a bed of watercress or baby leaf spinach with a wedge of lime
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