Jack Stein served up spicy Mexican eggs (huevos rancheros) to lift you mood on Steph’s Packed Lunch.
The ingredients are: 8 free-range eggs, 1 tbsp sunflower oil, plus more if needed, A knob of butter, 8 (10cm) corn or flour tortillas and Salt and Pepper.
For the Tomato Sauce: 2 garlic cloves, finely chopped, 1 red chilli, finely chopped, 1 onion, finely chopped, 1tbsp sunflower oil, 1tsp sea salt, 1 (400g) can of chopped tomatoes, 200g Chorizo, cubed, 1 tsp marmite and A pinch of five-spice powder.
To Garnish: 1 avocado, peeled, stone removed and sliced, A little chopped fresh coriander, 120ml soured cream and Pickled jalapenos, to taste.
See recipes by Jack in his book titled: Jack Stein’s World on a Plate: Local produce, world flavours, exciting food available from Amazon now.