Tex-mex weekend brunch: eggs roasted in sweet pointed peppers, with chilli and freshly made tortilla chips.

Both Danielle and I are pretty lazy and slow-moving on weekend mornings, so it’s usually 11 o’clock or so before we get around to eating anything, by which point we’re starving. So elaborate and hearty brunches are very much a thing for us — you can see some of my previous efforts.

This dish was inspired by a post by Delishy Town that I spotted on Tumblr’s food tag page.

It was easy to make, too:

1. Pre-heat oven to 180 deg C (375 deg F).
2. Dice half an onion, fry gently for a few minutes.
3. Finely dice a handful of mushrooms, add to the pan with the onions.
4. Optional: discover some leftover taco meat in the fridge from when your wife made nachos. Throw that in too.
5. Add a tin of chopped tomatoes to the pan. Bring to the boil, season, add spices if desired, and leave to simmer and reduce a little while you do the next bit.
6. Get some of those long, red, pointed peppers that most supermarkets sell these days. Halve them through the stalk and carefully remove the ribs and seeds.
7. Turn the chilli mix out into an ovenproof dish. Put the peppers on top. One by one, crack eggs into a small bowl, then pour them into the peppers.
8. Cover with grated cheese.
9. Put the whole lot into the oven for 10-15 minutes, until the cheese is browned and the egg cooked through.
10. Get a couple of tortillas and quarter them with a sharp knife. Dip some kitchen towel in flavourless cooking oil (vegetable or groundnut) and wipe the tortillas down. Put them on a baking sheet.
11. Put the tortillas in the oven for the last 5 minutes of the cooking time.

It was very tasty, and a nice change from the normal sorts of things we eat for brunch. —Rich