Get ready to be bowled over by this bright, bold and saucy combination of flavours. With roasted veggies, a charred corn salsa, chunky smashed avocado and topped off with an oozy egg, this is a colourful taste of Mexico in an easy-to-eat, but hard-to-put-down package!
Tex-Mex spice blend
white wine vinegar
vinegar (balsamic or white wine)
Preheat the oven to 220°C/200°C fan-forced. Cut the kumara (unpeeled) into 1cm cubes. Cut the red capsicum into 1cm strips. Cut the red onion into 2cm wedges. TIP: Cut the veggies to the correct size so they cook in the allocated time. Place the kumara, capsicum and onion on an oven tray lined with baking paper. Drizzle with olive oil, sprinkle with the Tex-Mex spice blend and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.
While the veggies are roasting, drain the sweetcorn (see ingredients list). Finely chop the tomato. Cut the avocado into 1cm cubes. Finely chop the coriander (reserve a few leaves for garnish!). Finely chop the garlic (or use a garlic press).
In a medium bowl, combine the avocado, white wine vinegar, a pinch of garlic and 1/2 the coriander. Mash lightly with a fork or potato masher. Season to taste with salt and pepper and mix well. Taste and add more garlic if you like.
Heat a medium frying pan over a high heat. Add the corn kernels and cook, tossing occasionally, until golden and lightly charred, 4-5 minutes. TIP: Cover the pan with a lid or foil if the kernels are "popping" out! Transfer to a medium bowl. Add the tomato, remaining chopped coriander and a drizzle of olive oil and vinegar to the corn. Season with salt and pepper and mix well.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Crack the eggs into the pan, sprinkle with a pinch of chilli flakes (if using) and cook until the yolks are just firm, 3-4 minutes. Remove from the heat.
Divide the Mexican veggies, chunky guacamole and tomato and corn salsa between bowls. Crumble over the feta, top with the chilli fried eggs and sprinkle with the reserved coriander leaves.