Preparation

Baking eggs in a flavorful, spicy tomato sauce is an easy way to feed a crowd. Fresh jalapeno and chipotle paste offer different flavors and heat levels, but this recipe is not very spicy overall. Coriander stems are full of flavor and add so much to the sauce. Make sure to remove the pan from the oven when the whites have a little jiggle to them still as they will continue to cook out of the oven. 

1. Preheat an oven to 190°C. Combine the tomatoes, chipotle paste, garlic, 1/4 teaspoon of the cumin and 150ml water in a blender carafe. Pulse until everything is well combined and the tomatoes are very finely chopped. Heat the oil in a HexClad 30CM Hybrid Pan over medium-high heat. Add the onion, jalapeno, coriander stems, remaining 1 teaspoon cumin, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally until tender and beginning to brown, 5 minutes. Pour the tomato mixture into the pan and season with salt. Stir well to combine and bring to a simmer. Reduce the heat to maintain a steady simmer and cook until the sauce has thickened but the skillet is not totally dry, about 5 minutes. Remove from the heat. Taste and adjust seasoning with salt and pepper.
2. Working with 1 egg at a time, make a well in the sauce with the back of a large spoon or spatula and crack an egg into it. Repeat with all the eggs. Sprinkle the tops lightly with salt and pepper. Transfer the pan to the oven and bake just until the whites are almost completely set, but with a slight wiggle, 10 to 12 minutes. Let stand 5 minutes to finish setting the whites.
3. Scatter the top with cheese and the fresh coriander leaves. Serve with sliced avocado, lime wedges, and the fresh chips on the side.