Enhancing dishes across the world since 1868, Tabasco Pepper Sauce has become a staple ingredient and addition to many dishes, from breakfasts to drinks, soups to main meals. As someone who has only got into spicy foods and hot sauces over the past couple of years thanks to my chilli-loving boyfriend James, I was rather excited when I received an invite about a Tabasco brunch recipe challenge, using one or all of the four selected sauces:
- Tabasco Pepper Sauce – ‘Our most versatile sauce. Put it on anything you like!’
- Tabasco Green Pepper Sauce – ‘Genuine jalapeno flavour. Not too hot, not too milk.’
- Tabasco Chipotle Sauce – ‘A rich, smoky flavour that’s not too fiery hot.’
- Tabasco Habanero Sauce – ‘Our hottest sauce. A fruit, Jamaican blend.’
Together with a brunch plate with the hashtag #BestOfTheBrunch, a personalised wooden spoon and spatula saying ‘SpamellaB’ plus a cute saucepan and lid, this was a generous and ideal gift from Tabasco, making me even more excited to get cracking on my recipe!
Hot sauces are an essential ingredient in our store cupboard (maybe more so than the average household!), an ideal secret to adding flavour and a burst of heat depending on which sauce and how much you add to a stew, soup, one-pot dish, chilli or sauce. I personally love a smoky flavour, so for the me the Chipotle sauce was a winner while James, of course, favoured the fiery habanero variety.
When it came to creating a brunch recipe, I wanted it to be colourful, filling, full of flavour and packed with goodness, combining both the Chipotle and also the original pepper flavour to give the dish, as a whole, a rich taste with a kick but without being too hot. A sauce of peppers, onions, mushrooms and chunks of sweet potato coated in paprika, surrounded by baked eggs and served with a fresh guacamole, this wholesome brunch dish is sure to set you up for the day!
Chipotle Sweet Potato Baked Eggs & Fresh Guacamole
Ingredients (to serve 2)
- 2 sweet potatoes, peeled and cut into chunks
- 1 orange or yellow pepper, cut into chunks
- Button mushrooms (as many as you like), sliced
- 1 onion, diced
- 10 cherry tomatoes, halved
- ½ can chopped tomatoes
- Dried herbs, paprika, cayenne pepper, salt, pepper
- 1 tsp Tabasco Chipotle sauce
- 2 eggs
For the fresh guacamole
- 1 ripe avocado
- ½ red chilli, chopped
- Juice of half a lime
- Salt and pepper
- ½ tsp Tabasco Original sauce
- 2 tsp natural yogurt
Get making!
- Preheat the oven to 190 degrees C and grease a shallow pie dish with a little coconut oil.
- Prepare your sweet potato mixture. In a large pan, add a little coconut oil and gently fry the onion, peppers and mushrooms for 5 minutes. Add herbs, paprika, salt and pepper and cherry tomatoes. Continue cooking then add the chopped tomatoes along with the Tabasco Chipotle sauce and simmer for 15-20 minutes.
- Meanwhile in a separate pan, bring water to the boil, add the sweet potato chunks and cook until softened. Drain then stir into your tomato sauce.
- Transfer all of the mixture to your pie dish, then create two holes in the sauce, as far apart as you can for each other. Crack an egg into each gap then place in oven, bake for about 15-20 minutes until the eggs are set.
- While your main dish is cooking, add all of your guacamole ingredients into a blender and blitz so you have a chunky mixture. Transfer to an airtight container and chill until needed.
- Remove the dish from the oven, leave to sit for 5 minutes then serve between two plates, with a dollop of guacamole on the side. Enjoy! #BestOfTheBrunch
