Preparation

COFFEE RUBBED STEAK AND EGG BREAKFAST TACOS WITH BURNT TOMATO AND TEQUILA SAUCE 

For the salsa: 

4 large plum tomatoes 

1/2 red onion, roughly chopped 

1 red chilli

1 clove garlic 

1 lime 

Small bunch coriander 

Extra virgin olive oil 

2 tbsp tequila 

Method 

For the salsa:

Preheat the grill / broiler to high 

Add the tomato, red onion, chilli and garlic to a baking sheet. Drizzle with oil toss together. Place  under the grill for 5-8 minutes until charred. Alternatively, heat a 12 inch skillet over medium heat, add 1 tablespoon oil and cook the vegetables until softened and browned. 

Transfer the vegetables to a blender. Add the coriander, salt, tequila, drizzle of oil and squeeze of lime. Blitz until your desired consistency. Season to taste 

For the steak and eggs:

Coat the steak in the rub 

Heat a 30cm (12 inch)  frying pan over a high heat with a splash of oil, 

Add the steak, cook for around 2 minutes on each side until a golden charred crust forms, remove to a plate and allow to rest for 4 minutes then cut into thin slices

Whilst the steak rests. Reduce the heat of the pan to medium, add a knob of butter. When foaming gently crack in the eggs. 

Fry for a couple of minutes until the whites are set and the yolks still runny. 

Meanwhile heat the tacos in a large dry frying pan for 30 seconds on each side 

Divide the sliced avocado between the tacos, top with salsa, steak, and eggs with a drizzle of the butter from the pan. Garnish with red peppers and cilantro.