Mexican-style baked eggs recipe
In partnership with Diabetes UK
This Mexican-style baked eggs recipe is a veggie-friendly dish that's suitable for brunch, lunch, and even dinner. Serve with crispy tortillas for a proper fiesta.
See method- Serves 4
- Takes 35 mins
- 402 calories / serving
Ingredients
- 4 corn tortillas, each cut into 8 triangles
- 1 tbsp olive oil
- 1 red onion, sliced
- 2 garlic cloves, crushed
- 400g tin Grower’s Harvest red kidney beans, drained and rinsed
- 400g tin chopped tomatoes
- 4 eggs
- 100g low-fat Greek-style yogurt
- 1 lime, 1⁄2 juiced, 1⁄2 cut into wedges
- 5g fresh coriander, leaves picked
- 1 small avocado, diced
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Shop ingredientsEach serving contains
- Energy
- 1680kJ 402.0kcal
- Fat
- 18g
- Saturates
- 4g
- Salt
- 1.1g
- Sugars
- 9g
of the Reference intake
Carbohydrate 39.2gProtein 18.9gFibre 7.2g
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- Preheat the oven to gas 7, 220°C, fan 200°C. Put the tortilla triangles on a large baking tray, spaced apart, and set aside.
- Heat the oil in a large, ovenproof frying pan over a medium heat. Fry the onion for 5 mins, then add the garlic and fry for 1 min. Add the kidney beans and fry for 2 mins, then add the tomatoes and ½ tin of water.
- Bring to the boil, then reduce the heat and simmer for 10 mins. Make 4 indents in the sauce and crack an egg into each one. Cook for 5 mins until the eggs are starting to set. Transfer the pan to the oven and put the tortillas on the shelf below. Bake for 5-7 mins until the eggs are set and the tortillas are golden.
- Meanwhile, mix the yogurt with the lime juice. To serve, scatter the coriander and avocado over the eggs and serve with the crispy tortillas, lime wedges and yogurt.
- See more Egg Recipes
