Sunday Morning Huevos Rancheros

Sunday Morning, the time to spend some quality time at the breakfast table. And huevos rancheros is one of my favourite dishes to do that. So I thought I'd share this 3L Syndrome Favorite with you.

Here is what you will need for 2 people: (I know it seems a lot, but it is totally worth it)

4 hands full of baby spinash - 4 eggs - 2 hands full of cilantro - 1 hands full of tasty cheddar - 1 onion - 1 tablespoon of coconut oil - 2 cloves of garlic - 1 red paprika - 2 bay leaves - 1 teaspoon of smoked paprika powder (pimenton de la vera) - 1 pinch of cayenne - 2 cans of tomato cans - 200 ml of filtred water - salt & pepper - 1 ready-to-eat avocado -1 tablespoon of olive oil - juice of half a lime - 2 spring onions

Here is how you do it:

1. First make the tomato sauce. Fry the onion in the ghee or coconut oil over a medium for about 8 minutes, stirring occasionally, until softened.

2. Add the garlic, peppers, bay leaves and all the spices to the pan and cook for another 2 minutes.

3. Add the tomatoes and water, season generously with salt and pepper, then stir everything together and leave to simmer for 10 minutes until reduced to a thick, rich sauce.

4. Make the guacamole. Halve and stone the avocado, then scoop out the flesh and roughly chop. Place in a bowl and stir in all the remaining ingredients and seasoning. Set aside.

5. Check the seasoning of the tomato sauce, adding extra salt, pepper and cayenne as needed, then stir through the spinach and cook for a few minutes until just wilted.

6. Use a spatula or a spoon to make four wells in the tomato sauce mixture and crack an egg into each. The eggs will poach in the sauce and cook in about 4 minutes (lid on) for set whites and runny yolks.

7. Scatter over the coriander and cheese. Serve immediately (as the eggs will keep cooking) with big heaped spoonfuls of guac on top.