Mexican baked eggs in tortilla baskets
- Olive spray oil
- 4 wholemeal tortillas
- 1 small red onion, finely chopped
- 2 cloves garlic, crushed
- 1 long green chilli, deseeded and finely chopped
- 1 small yellow capsicum, diced
- 1 teaspoon ground cumin
- 400g can chopped tomatoes
- 400g can no added salt kidney beans, drained
- 5 tablespoons chopped fresh coriandercilantroX, plus extra leaves to serve
- 4 eggs (at room temperature)
- 1 small avocado, diced
- Lime wedges, to serve
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1 Heat the oven to 180°C/fan 160°C/gas 4. Spray 4 x 400ml approx (5–6cm deep) ovenproof dishes with olive oil. Gently push a tortilla into each dish to form a basket.
2 Spray a large non-stick frying pan with olive oil and set over a medium heat. Add the onion, garlic, chilli and pepper, then cook, stirring, for 4–5 min until softened. Stir in the cumin and cook for 1 min, then add the tomatoes and kidney beans. Cover and bring to the boil, then reduce the heat to low and simmer, uncovered, for 8–10 min until thickened. Stir through the coriander.
3 Spoon the tomato mixture into the tortilla cases. Make a small indentation in each mixture and crack an egg into it. Bake for 15–20 min until the eggs are almost set. Top with the diced avocado and extra coriander leaves and serve with the lime wedges.
Nutrition Info (per serve)
Total fat 12.8g
–Saturated fat 3.2g
Dietary fibre 15.8g
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