Aztec baked eggs

Serves two to four

And for the rest of the week…

• 2 red peppers
• 7 vine tomatoes
• 1 red chilli
• 1 tsp coriander seeds
• 1 tsp ground allspice
• 1 tsp ground cinnamon
• 6 tbsp olive oil
• 0 freshly ground black pepper
• 1 onion
• 4 eggs
• 1 large handful coriander leaves
• 0 Warm tortillas
• 1 small pot soured cream

Step 1
Serve with tortillas or crusty bread to mop up those glorious juices.

Step 2
Heat the grill to high and line a large oven tray with foil.

Step 3
Put the pepper and tomato halves cut-side up on the tray, add the chilli and spices, then drizzle over two tablespoons of the oil, a sprinkling of salt and a good grind of pepper.

Step 4
Grill on a high heat for 30 minutes, turning the pepper halves once, until everything is well blackened – you need a proper char.

Step 5
Put the pepper halves and chilli in a bowl, cover with clingfilm and leave to sweat.

Step 6
Put the tomatoes to one side to cool.

Step 7
Remove the skin and stem from the peppers, and put them in a food processor with the chilli (if you prefer things less spicy, deseed it first) and any juices in the bowl.

Step 8
Add the tomatoes and two tablespoons of oil, then blitz to a smooth puree.

Step 9
Taste and adjust the seasoning with salt, pepper and, if need be, a pinch of brown sugar to help the tomatoes along.

Step 10
Heat a large frying pan for which you have a lid on a medium-high flame, then add the remaining two tablespoons of oil and the onion.

Step 11
Season, then sweat, stirring from time to time, for 10 minutes, until softened but not coloured.

Step 12
Stir in the pepper and tomato sauce, then crack the eggs into the pan, making sure they’re spaced well apart.

Step 13
When the whites start to turn opaque around the edges, cover the pan and leave to simmer for 10-12 minutes, until the whites are firm but the yolks are still runny.

Step 14
Season to taste, scatter coriander on top and serve with tortillas and dollops of soured cream.

Step 15
Bash all three together with olive oil, a few cloves of garlic and the zest and juice of a lemon, rub this mix all over a chicken and/or tray of root vegetables (parsnips and carrots are a family favourite), then roast in a hot oven until golden and caramelised.