When we're in London at the weekend, we always make brunch. I love trying out new dishes and putting different combos together, and my latest discovery are these: tortilla brunch bowls. Easy peasy and a whole load of YUM. You whack them in the oven and forget about them for 20 mins, and they're easy to adapt with different ingredients, depending on the brunch crowd you're hosting...
For these I used the BFree Food Sweet Potato Wraps, which are gluten-free, high fibre and low kcal, but normal tortillas work just as well, and like I say, you can play around with what goes in them.
one tortilla (per person)
2 eggs (per person)
1 tin chopped tomatoes
half pot of ricotta
1/2 teaspoon paprika
Simmer down a tin of chopped tomatoes with a chopped onion and half a teaspoon of paprika.
Roughly fold a tortilla (per person) into muffin tin or foil round. I made a very slap-dash ring out of foil which worked just fine. You might want to put a little oil on the underside of the tortilla so it doesn't bake to the surface its on in the oven.
Spoon your paprika tomato mix into the base of your tortilla bowls, then carefully crack 2 eggs into each tortilla.
Top with ricotta (and any other extras you might feel fit — chopper peppers, ham, chorizo...) and bake for 20 mins or so until crispy.
Serve on to plates with sliced avocado. YUM.