Mexican baked eggs in tortilla baskets
Please log in to save or rate.
Time to make:
45 mins (Hands-on time: 20 mins, Cooking time: 25 mins)
$3.65 per serve
(at time of publication)
Full ingredients list:
4 wholegrain tortillas
1 small red onion, finely chopped
2 garlic cloves, crushed
1 long green chilli, deseeded, finely chopped
1 small yellow capsicum, deseeded, diced
1 teaspoon ground cumin
400g can no-added-salt chopped tomatoes
250g punnet mini Roma tomatoes, halved lengthways
400g can no-added-salt kidney beans, rinsed, drained
1/3 cup chopped coriander leaves, plus extra leaves, to serve
4 eggs (at room temperature)
1/2 medium avocado, diced
lime wedges, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 160°C. Spray 4 x 1 1/2-cup (5–6cm deep) ovenproof dishes with olive oil. Gently ease a tortilla into each dish to form a basket.
Step 2Spray a large non-stick frying pan with olive oil; then heat over medium heat. Add onion, garlic, chilli and capsicum; then cook, stirring for 4–5 minutes, or until softened. Stir in cumin; cook for 1 minute. Stir in tomatoes and beans; cover and bring to the boil. Reduce heat to low; simmer, uncovered, for 8–10 minutes, or until thickened. Stir through the coriander.
Step 3Spoon tomato mixture into tortilla cases. Make a small indentation in tomato mixture; crack an egg into each. Bake 20–25 minutes, or until eggs are almost set. Top with avocado and coriander leaves; sprinkle with black pepper. Serve with lime wedges.
About this recipe
First published: July 2017