Mexican Eggs
Serves: 6
Prep time: 15 minutes
Cook time: 40 minutes
3 ½ serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 2 tablespoons olive oil
- 1 brown onion, finely chopped
- ½ teaspoon chilli flakes
- 1 teaspoon smoked paprika
- 2 teaspoons ground cumin
- Black pepper, to taste
- 1 large red capsicum, deseeded, finely chopped
- 1 large eggplant, chopped
- 1 large zucchini, chopped
- 400g kidney beans, drained, rinsed
- 400g diced tomatoes, fresh or canned
- 2 cups spinach
- ½ cup water
- 6 eggs
- ½ cup coriander leaves
- 1 avocado, thinly sliced
- Natural yoghurt, to serve
- Lime, to serve
- 6 wholemeal tortillas (optional)
Method:
- PREHEAT oven to 180°C (160°C fan forced).
- HEAT oil in a large frypan pan over medium heat. Add onion, chilli, smoked paprika, cumin, and pepper. Cook for 4-5 minutes or until softened.
- ADD capsicum, eggplant, zucchini, kidney beans, tomatoes and water and bring to a boil. REDUCE heat to a simmer and cook, stirring occasionally, for 8-10 minutes, or until thickened.
- ADD spinach. Spoon the mixture into six 1 cup-capacity ovenproof dishes (or one large dish). 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, natural yoghurt, lime and wholemeal tortillas.
What's Great About It:
This recipe has more than half your recommended daily serves of veg in just one meal! Any vegetable can be substituted in and use black or pinto beans for authentic Mexican style.
