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spoon. Cook on a medium heat for 20 minutes. If the sauce begins to dry out, add a little water.
3 When the sauce has reduced, make four holes in it and break the eggs into them. Let the eggs fry, occasionally basting the tops with the hot tomato sauce. Meanwhile, in another frying pan, warm the tortillas and place them on two warmed plates.
4 When the eggs are done, spoon two on to each tortilla and share the sauce between them. Serve with a dollop of sour cream on each egg.
Seb Emina, The Breakfast Bible (Bloomsbury)
5 FALL-APART CHIPOTLE PORK AND PINTO BEAN CHILLI
Pork and chilli is a classic pairing, as evidenced by this slow-cooked stew. Here, the richness of the meat is countered by the heat of chipotle – smoked, dried jalapeños.
1.2kg pork shoulder steaks, cut into 3cm pieces
Salt and black pepper
4 tbsp olive oil
2 large onions, roughly chopped
4 garlic cloves, finely chopped 2 tbsp smoked sweet paprika 2 tbsp ground cumin 1 tbsp chipotle puree 800ml tomato passata 60ml cider vinegar 45g soft brown sugar 2 x 400g tins pinto or black beans, drained
1 red onion, chopped 2 avocados, sliced A large handful of fresh coriander A handful of Red Leicester cheese, grated
1 Season the pork with salt and pepper. Heat 1 tbsp of the olive oil in a large, heavy saucepan with a lid over a medium-high heat. Brown the pork in batches for 1–2 minutes each side or until browned all over. Remove and set aside. It will seem like a lot of meat but it shrinks considerably when it cooks.
2 Reduce the heat to low-medium, add the remaining 3 tbsp of olive oil, onions and garlic, season with salt and pepper and cook for 5–6 minutes or until softened.
3 Add the spices and chipotle puree and cook for a few minutes. Add the passata, vinegar, sugar and pork. Add a good sprinkling of salt, cover with a lid and cook for 1 hour or until the pork is tender. Keep the heat low so the bottom doesn’t burn and remember to stir every 15 minutes or so.
4 When the pork is fall-apart tender, add the drained beans and warm through. Serve in small bowls topped with the onion, avocado, coriander and cheese. If you want it to stretch to 8-10 people, serve it with basmati rice.
6 CHILLI CHEESE TOASTIES
30 mins You can’t go wrong with a toasted cheese sandwich, but you can make it even better with a few fiery specks of green chilli. The art to the perfect toastie is to melt the cheese without burning the bread. Paneer won’t melt like cheddar, but it makes an interesting alternative here.
8 slices medium-sliced white or brown bread Soft butter
175g crumbled paneer or grated cheddar
2 or 3 green chillies (or to taste), finely chopped
½ red onion, finely chopped
1 medium tomato, diced (optional) A handful of chopped coriander leaves
1 level tsp chaat masala (or to taste) Salt and black pepper Tomato ketchup (optional)
For the coriander chutney 2 large handfuls of coriander leaves 1 green chilli, roughly chopped 1 tsp ground cumin, dry-roasted 3 tbsp lemon juice A pinch of salt
1 To make the chutney, blend the ingredients in a food processor until finely chopped. Add a splash of water and blend again until smooth.
2 Butter the bread slices on both sides. Spread 4 of the slices with coriander chutney to taste.
3 Combine the cheese, chillies, onion, tomato and coriander, and divide evenly between the bread slices covered with chutney.
4 Season to taste with chaat masala, salt and pepper, top with the remaining pieces of buttered bread and grill under a mediumtemperature grill until the cheese has melted and the bread is golden brown. Serve piping hot, with a squirt of ketchup on the side. Carolyn Caldicott, Bombay Lunchbox (Frances Lincoln)
7 CARAMELISED PINEAPPLE WITH CHILLI SALT
30 mins Serve with coconut ice-cream for a tropical dessert with a lively kick or reduce the sugar content of the chilli salt to make a side dish for barbecued meat.
Serves 4 For the chilli salt 1 tbsp sea salt flakes
1 tbsp golden caster sugar
½ tsp cayenne pepper
Zest of 1 lime