Mexican Eggs - Migas with Chorizo and Corn

Method

1. Begin by making the salsa roja. Heat a heavy based non-stick frying pan over a high heat. Wash the tomatoes and chilli. Peel the onion and the garlic and cut the onion into quarters. Pop the tomatoes, onion, chilli and garlic into the hot pan and reduce the heat to medium. Cover with lid and roast the vegetables, turning them a few times to ensure that they cook evenly, until the tomatoes and chilli start to blister, and everything is a little charred all over. About eight to ten minutes will do it.

2. When they are done, cut the stalk off the chilli and chop it into chunks. Put all the roasted vegetables into the bowl of a food processor along with the coriander and the chipotle paste if you are using it. Pulse a few times until you have a slightly chunky salsa. Pop the salsa into a bowl and stir in the freshly squeezed lime juice. Season to taste with some flaky sea salt and freshly ground black pepper and set aside while to get on with the rest of the dish.

3. Cut the tortillas into wedges, you should get about twelve wedges per medium sized tortilla. Slice the chorizo and pop it into to a large non-stick frying pan over a medium/high heat. You do not need to add any oil as there is plenty of fat in the chorizo. Fry until the chorizo starts to crisp, then remove it from the pan using a slotted spoon so that you leave behind all the oil from the chorizo. Add a tablespoon of olive oil to the pan and then pop on a handful of the tortilla wedges, cooking them for a minute or two on each side until they are toasted and golden. Pop the toasted tortilla onto a wire rack to cool when you remove them from the pan. As they cool, they will crisp up beautifully. Repeat in batches, adding a little more olive oil if required until all the tortilla are toasted.

4. Peel and slice the onion and the red pepper. Stand the ear of corn on one end in a bowl and use a sharp knife to cut away all the kernels. Add a few tablespoons of olive oil the same pan that you used to toast the tortillas and return it to the heat. Sautee the onions over a medium heat for a few minutes until they soften and then add the red pepper. Cook for another two to three minutes and add the corn.

5. Crack the eggs into a bowl, season with a teaspoon of flaky sea salt, a good grind of black pepper and whisk to combine.

6. Add two thirds of the toasted tortilla wedges to the frying pan and toss to combine them with the vegetables. Spoon over three to four tablespoons of the salsa roja and then pour over the egg mixture. Reduce the heat to low and cook for a few minutes until you see the egg at the edges of the pan begin to crisp and solidify. Scatter over half of the cooked chorizo and the grated cheddar.

7. Put the pan under a hot grill until the cheese melts and bubbles and the egg is cooked through. This will only take about five minutes under a hot grill but do keep an eye on it as you do not want to overcook the eggs. While it is finishing under the grill, wash and thinly slice the spring onion and peel and cut the avocado into 1cm sized chinks.

8. When the cheese is bubbling, remove the pan from the grill. Sprinkle the remaining cooked chorizo, chopped spring onions and avocado over the migas, and then scatter with some roughly chopped fresh coriander.

9. Serve your migas in the pan in the middle of the table, with a bowl of salsa roja and the remaining toasted tortilla wedges on the side.