Recipes and Cooking

Mexican baked eggs

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Mexico re sized Preparation time 45 mins Serves 4 people

Ingredients

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

Preparation

  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.