Huevos Rancheros with Guacamole taken from Good + Simple by Melissa and Jasmine Hemsley (Ebury Press, £25) Photography by Nick Hopper
4 large handfuls of spinach, roughly chopped
1 large handful of fresh coriander leaves and stalks roughly chopped
1 small handful of grated mature Cheddar
FOR THE TOMATO SAUCE
1 large onion, diced
1 tablespoon ghee or coconut oil
2 garlic cloves, diced
2 red peppers, halved lengthways, deseeded and sliced into strips
2 bay leaves
1 teaspoon smoked paprika
A pinch of cayenne pepper or finely diced fresh red chilli, to taste
2 x 400g tins of tomatoes or 800g fresh tomatoes
200ml water (100ml if using fresh tomatoes)
Sea salt and black pepper
FOR THE GUACAMOLE
1 large ripe avocado
1 tablespoon extra-virgin olive oil
Juice of ½–1 lime
2 spring onions or
1 small handful of fresh chives, chopped
1 handful of fresh coriander leaves, chopped
1 First make the tomato sauce. Fry the onion in the ghee or coconut oil over a medium heat for about 8minutes, stirring occasionally, until softened.
2 Add the garlic, peppers, bay leaves and spices to the pan and cook for another 2minutes.
3 Add the tomatoes and water, season generously with salt and pepper, then stir everything together and leave to simmer for 10 minutes until reduced to a thick, rich sauce.
4 Meanwhile, make the guacamole. Halve and stone the avocado, then scoop out the flesh and roughly chop. Place in a bowl and stir in all the remaining ingredients and some seasoning. Set aside.
5 Check the seasoning of the tomato sauce, adding extra salt, pepper and cayenne/chilli as needed, then stir through the spinach and cook for a few minutes until just wilted.
6 Use a spatula or spoon to make four wells in the tomato sauce mixture and crack an egg into each. The eggs will poach in the sauce and cook in about 4 minutes (lid on) for set whites and runny yolks.
7 Scatter over the coriander and cheese. Serve immediately (as the eggs will keep cooking) with big heaped spoonfuls of guacamole on top.