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Recipes and Cooking

Mexico re sized 1

Mexican Baked Eggs Recipe

Mexican Baked Eggs Recipe

Mexico re sized


  • 2 tbsp olive oil
  • 1 brown onion, finely chopped
  • ½ tsp chilli flakes
  • 1 tsp smoked paprika
  • 2 tsp ground cumin
  • Salt and pepper, to season
  • 1 large (300g) red capsicum, deseeded, finely chopped
  • 400g kidney beans, drained, rinsed
  • 400g can diced tomatoes
  • ½ cup (125ml) water
  • 4 eggs, at room temperature
  • ½ cup coriander leaves
  • 1 avocado, thinly sliced
  • Sour cream, lime wedges and small toasted tortillas, to serve


  1. Preheat oven to 180°C (160°C fan forced). Heat oil in a large non-stick frying pan over medium heat. Add onion, chilli, smoked paprika, cumin, salt and pepper and cook for 4-5 minutes, or until softened.
  2. Add capsicum, kidney beans, tomatoes and water and bring to the boil. Reduce heat to a simmer and cook, stirring occasionally, for 8-10 minutes, or until thickened.
  3. Spoon the mixture into four 1 cup-capacity ovenproof dishes. Make an indentation into each bean mixture, and crack an egg into each.
  4. Bake for 15-18 minutes or until the egg is cooked to your liking. Serve with coriander, avocado, sour cream, lime and tortillas.

Nutritional Information

  • Serving size 508
  • Energy 2670kJ 638kcal
  • Protein 24.2g
  • Total fat 28.6g
  • Saturated fat 6.2g
  • Carbs (total) 60g
  • Carbs (sugar) 15.9g
  • Sodium 1150mg
  • Fibre 22.6g

All nutrition values are per serve.

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