Roasted tomato, jalapeno chilli & avocado tortillas

Prep 15 mins | Cook 45 mins | Serves 4

500g small ripe tomatoes, halved
4 green Jalapeno chillies
½ small red onion, thinly sliced
2 tbs olive oil or olive oil spray
8 white corn tortillas
1 just-ripe avocado, peeled and sliced
4 free-range eggs
lime wedges & coriander leaves, to serve

Step 1 Preheat oven to 200°C/180°C fan-forced. Arrange tomatoes, cut-side up, on a baking tray lined with baking paper. Add chillies and onion. Drizzle or spray with oil, tossing until evenly coated. Roast vegetables for 30-35 minutes until tender.

Step 2 Char-grill or warm tortillas following packet directions. Peel and slice avocado.

Step 3 Heat a greased large non-stick frying pan over medium heat. Crack eggs into pan and fry until cooked to your liking. Serve tortillas with roasted tomatoes and chillies, eggs, avocado, lime wedges and a sprinkling of coriander leaves.

Good for you ... Tomatoes

A very good source of vitamin C which contributes to the normal functioning of the body’s immune system.

Provides potassium which may help balance the sodium from salt.

A source of dietary fibre which helps the normal function of the intestine.

Tomatoes are the richest food source of lycopene, a member of the carotenoid family. Research suggests that lycopene may play a role in the normal health of the prostate gland. The redder the tomato, the higher its lycopene content. Rich red tomatoes are also a source of beta carotene which is converted into vitamin A in the body and is needed for vision.