Black bean baked eggs recipe
Created by The Tesco Recipes team
Put leftover potatoes and beans to good use with this Mexican-inspired baked eggs recipe. Packed with flavour, it makes a healthy, vibrant brunch or lunch.
See method- Serves 4
- Takes 25 mins
- 508 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 1 tbsp vegetable oil
- 2 mixed colour peppers, cut into 1cm slices
- 2 large garlic cloves, thinly sliced
- leftover chipotle beans
- leftover roasted sweet potato
- 400g tin finely chopped tomatoes
- 4 eggs
- 80g reduced-fat salad cheese, crumbled
- 15g fresh coriander, finely chopped
- 1 ripe and ready avocado, thinly sliced
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Shop ingredientsEach serving contains
- Energy
- 2135kJ 508.0kcal
- Fat
- 21g
- Saturates
- 5g
- Salt
- 0.9g
- Sugars
- 20g
of the Reference intake
Carbohydrate 52.9gProtein 20.4gFibre 13.5g
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Method
- Heat the oil in a deep, lidded frying pan over a high heat and fry the peppers and garlic for 5 mins. Reduce the heat to medium, then stir through the chipotle black beans, sweet potato chunks and tinned tomatoes. Bring to a gentle simmer and cook for 2 mins, stirring occasionally.
- Use a spoon to make 4 ‘wells’ in the bean mix. Crack an egg into each well.
- Scatter over the cheese, cover, then cook for 6-8 mins until the egg whites have set but the yolks are still runny.
- Scatter with the coriander and finish with a grind of black pepper. Serve with sliced avocado.
- Tip: This recipe uses leftover vegetables from our Chipotle black bean and sweet potato tacos.
- See more Leftover recipes
