Mexican-style baked eggs with tortilla chips recipe
Give baked eggs a Mexican-style twist with tortilla chips and a chipotle-spiced sauce. Top with spinach, feta and a sweetcorn salsa for an easy vegetarian supper.
See method- Serves 4
- Takes 45 mins
- 461 calories / serving
Ingredients
- ½ tbsp olive oil
- 1 red onion, ¾ finely sliced, ¼ finely chopped
- 2 red peppers, deseeded and finely sliced
- 2 garlic cloves, finely sliced
- 15g fresh coriander, stalks finely chopped, leaves chopped
- 2 tsp chipotle chilli paste
- 2 x 400g tin Italian Finely Chopped Tomatoes
- 1 x 200g tin sweetcorn in water, drained
- 1 avocado, chopped
- 2 limes, 1 juiced, 1 cut into wedges
- 150g baby spinach
- 120g lightly salted tortilla chips
- 4 free-range eggs
- 50g reduced fat salad cheese
Each serving contains
- Energy
- 1925kJ 461.0kcal
- Fat
- 23g
- Saturates
- 5g
- Salt
- 1.2g
- Sugars
- 14g
of the Reference intake
Carbohydrate 42.5gProtein 17.1gFibre 7.5g
Method
- Heat the olive oil in a large frying pan over a medium heat. Fry the sliced onion and peppers for 10 mins until softened and lightly golden. Add the garlic and coriander stalks and fry for 1 min. Add the chipotle paste and tip in the tinned tomatoes along with a ½ a tin of water. Bring to a simmer, pop the lid on and cook for 10mins.
- Meanwhile, combine half of the sweetcorn, avocado, finely chopped red onion, coriander leaves and lime juice in a bowl; season to taste.
- Remove the lid, add the remaining sweetcorn, then season to taste. Cook for 5 mins until the sauce has thickened and reduced. Reserving a handful to serve, stir the tortilla chips into the sauce. Fold the spinach through and cook for 1-2 mins until wilted.
- Make 4 wells in the sauce with the back of a spoon, crack in the eggs, pop the lid on and cook for 5-6 mins until the whites are cooked with a runny yolk or to your liking.
- Crumble the feta over the eggs and sprinkle with the sweetcorn salsa. Serve with lime wedges and extra tortilla chips.
- See more Mexican recipes
