Dee Darnell from Deelicious Chilli Jam shares her recipe for a brunch dish with a kick. Perfect for mornings when there has been too much merriment the night before!

Ingredients

• 1 tbsp olive oil
• 1 medium onion finely chopped
• 1 clove garlic chopped
• 1 whole red pepper chopped
• 1 tsp Deelicious Habanero Chilli Jam
• 400 g can chopped tomatoes
• 4 medium free range eggs
• 4 soft flour tortillas
• 1 medium avocado chunked
• 100 g grated cheddar cheese
• small handful coriander leaves

Preparation

1. Heat the oil over a medium heat, add the onion, garlic and red pepper and cook until slightly softened
2. Add the tinned tomatoes and Deelicious Habanero Chilli Jam and simmer for 5 minutes.
3. Make 4 hollows with the back of a ladle in the tomato mixture and crack in your 4 eggs or fry them separately in a pan to lay on top of the finished dish. Cover with a lid for 5 minutes until the eggs are set.
4. Meanwhile, heat the tortillas in a dry frying pan until slightly crisp, spoon over the tomato mixture and 2 eggs, garnish with avocado chunks , cheese and coriander .
5. Plus more Deelicious Habanero Chilli Jam if you dare!