A super simple vegetarian recipe for fans of avocado, runny egg yolks and a kick of chilli. This recipe is a take on the Mexican huevos rancheros with spicy baked eggs cracked into a tomatoey sauce. Instead, the elements are created separately allowing for gooey eggs without waiting for the whites to cook. Veggie chilli is an absolute staple in my house and I often make a massive batch to save for later in the freezer. Enjoy for breakfast, brunch, lunch, dinner or leftovers... just make sure you go heavy on the guacamole. Instagram loves it, don't you know?
