food Huevos rancheros with guacamole Fresh, seasonal salads and vegetables are busting with flavour at this time of year, so let’s welcome in the summer with these healthy, tasty dishesIngredients 4 large handfuls of spinach, roughly chopped 4 eggs 1 large handful of fresh coriander, leaves and stalks roughly chopped 1 small handful of grated Cheddar For the tomato sauce 1 large onion, diced 1 tablespoon ghee or coconut oil 2 garlic cloves, diced 2 red peppers, halved lengthways, deseeded and sliced into strips 2 bay leaves 1 tsp smoked paprika A pinch of cayenne pepper or finely diced fresh red chilli, to taste 2 x 400g tins tomatoes or 800g fresh tomatoes 200ml water (100ml if using fresh tomatoes) Sea salt and black pepper For the guacamole 1 large ripe avocado 1 tbsp extra virgin olive oil Juice of 1⁄2–1 lime 2 spring onions or 1 small handful of fresh chives, chopped 1 handful of coriander leaves, chopped Method 1 Make the tomato sauce. Fry the onion in the ghee or coconut oil over a medium heat for eight minutes, stirring occasionally, until softened. 2 Add the garlic, peppers, bay leaves and spices to the pan and cook for another two minutes. 3 Add the tomatoes and water, season generously with salt and pepper, then stir everything together and leave to simmer for 10 minutes until reduced to a thick, rich sauce. 4 Meanwhile, make the guacamole. Halve and stone the avocado, scoop out the flesh and chop. Place in a bowl and stir in the remaining ingredients and some seasoning. Set aside. 5 Check the seasoning of the tomato sauce, adding extra salt, pepper and cayenne/chilli as needed, then stir through the spinach and cook for a few minutes until just wilted. 6 Use a spatula or spoon to make four wells in the tomato sauce mixture and crack an egg into each. The eggs will poach in the sauce and cook in about four minutes (lid on) for set whites and runny yolks.7 Scatter over the coriander and cheese. Serve immediately (as the eggs will keep cooking) with big heaped spoonfuls of guacamole on top.