

Mexican eggs
Ingredients
- 1 large red capsicum, chopped
- 300g extra lean beef mince
- 3 teaspoons mild paprika
- 400g can four bean mix, rinsed, drained
- 400g can finely chopped tomatoes
- 60g baby spinach leaves
- 4 eggs
- 4 low-fat tortillas, warmed
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Instructions
1 Heat 1 tablespoon olive oil in a large, deep-frying pan with lid over medium-high heat. Add capsicum and beef and cook, breaking up mince with a wooden spoon, for 5 minutes or until browned. Add paprika and cook, stirring, for 1 minute.
2 Add beans, tomatoes and ¹⁄³ cup water and bring to the boil. Reduce heat to medium and simmer for 5–7 minutes or until sauce reduces slightly. Reserving a few leaves for garnish, stir in spinach, then cook for 1 minute or until just wilted.
3 Using the back of a spoon, make four indents into tomato mixture. Crack eggs into indents, then cover pan and simmer for 5 minutes or until whites are set and yolk is cooked as desired. Scatter with reserved spinach, then serve eggs with tortillas.
Nutrition Info (per serve)
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Calories 560 cal
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Kilojoules 2342 kJ
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Protein 37.5 g
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Total fat 18.8 g
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Saturated fat 4.6 g
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Carbohydrates 53.2 g
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Sugar 13.1 g
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Dietary fibre 11.4 g
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Sodium 795 mg
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Calcium 137 mg
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Iron 7.6 mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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