
Eggs feature heavily. They are comforting for healing the damages of Friday night beers, and they settle the stomach nicely. Recently I've taken to baking eggs in ramekins so that the whites are just set and the soft yolk oozes over the bread-dunking assault.

Spicy Baked Eggs
Serves 4
4 large eggs
1 tin of tomatoes
2 tbsp tomato puree
1 onion
1 fat clove of garlic
1 courgette
1 tsp sugar
1 stick of celery
1 dried chipotle chilli
2 avocados
4 flour tortillas
2 tbsp extra virgin olive oil
Preheat the oven to 200 degrees C. Dice the onion, celery and the garlic and sweat in a frying pan gently. Meanwhile, rehydrate the chipotle chilli in a little boiling water. Once the onions are golden, add the tinned tomato and the tomato puree. Chop up the chipotle chilli and cut the courgette into chunks. Add to the tomato mixture along with the tomato puree and sugar, give it all a big stir and leave to simmer for 15 - 20 minutes, until thickened. Season with salt and pepper to taste.
When ready, spoon the tomato mixture into 4 ramekins, reserving about 2 tbsp. Crack an egg into each ramekin, carefully spoon a little more mixture on top and season lightly. Drizzle the extra virgin olive oil over the eggs. Cover with foil and bake for 10 - 15 minutes, until the whites are set and the yolk is still runny.
To serve, halve the avocados, skin them and slice thinly. Season with salt and pepper, and serve on the side. Place the tortillas under the grill until they are browned and nicely puffed up.