E AST E R BRE A K FAST

HOT CROSS CHILAQUILES

MC-BREAKFAST BUNS R19 PER SERVING
R45 PER SERVING

EXTRA INSPO
This combo was inspired
by the sausage egg
McMuffin. I’ve amped
up the flavours using
two of my favourite EXTRA INSPO
ingredients – Woolies’
sliced smoked Cheddar Enjoy without meat,
and jalapeño atchar. or add mince or
Use ordinary rolls shredded chicken for a
instead of hot cross quick midweek supper.
buns if you must.

avocados 2, cubed MEAT-FREE

coriander 15 g
lime ½
sour cream, for serving
1 Heat the canola oil in a large pan,
then fry the tortillas in batches until
golden brown. Drain on kitchen paper.
2 Roughly chop 1 onion and fry in the
same pan over a medium heat until
softened, then stir in the enchilada spice
and fry until fragrant. Add the tomatoes
and simmer over a medium heat for 5
minutes. 3 Remove from the heat and
stir in the tortilla chips. 4 In a separate
pan, fry the eggs in the olive oil over a
high heat until the whites are cooked
and the yolks are still runny. Season to
taste. 5 Make a salsa by tossing together
the avocado, remaining red onion, finely
chopped, coriander and a squeeze of
lime juice. 6 Serve the chilaquiles topped
with the fried eggs, salsa and sour cream.
WINE: Woolworths Nitida Bushbaby Woolworths
Sauvignon Blanc/Semillon
was the first
South African
retailer to stop
BAKED EGG KEEMA
selling whole
eggs from caged hens. All whole
Serves 4
eggs sold at Woolworths are free
EASY range and the hens that lay these
GREAT VALUE eggs are fed a diet free from
Preparation: 15 minutes animal by-products or fishmeal.
Cooking: 30 minutes
red onion 1, roughly chopped For the salsa, toss:
butter 2 T cherry tomatoes 12, halved
Woolworths lean beef mince 500 g mini cucumbers 3, thinly sliced
Woolworths meat masala 2 T coriander 15 g, roughly chopped
Woolworths beef stock concentrate lemon 1, juiced
2 sachets sea salt and freshly ground black
water ¼ cup pepper, to taste
free-range eggs 4
rotis 4, for serving 1 Preheat the oven to 180°C. 2 Gently
Woolworths double-cream yoghurt, for sauté the red onion in the butter in an
serving (optional) ovenproof pan over a medium-high heat

TASTE APRIL 2021 115