Mexican baked eggs
2 tablespoons olive oil
1 brown onion, finely chopped
½ teaspoon chilli flakes
1 teaspoon smoked paprika
2 teaspoons 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
- 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.
- 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.
- Spoon the mixture into four 1 cup-capacity ovenproof dishes. Make an indentation into each bean mixture, and crack an egg into each.
- Bake for 15-18 minutes or until the egg is cooked to your liking. Serve with coriander, avocado, sour cream, lime and tortillas.