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Mexican Eggs

Mexican Eggs

Soft eggs cooked in a smoky tomato, chilli and kidney bean skillet, finished with fresh coriander.

35 mins total for first methodServes 2On the Hob
Ingredients ↓Method ↓

Ingredients

Method

10 mins prep25 mins cook35 mins total

  1. Heat the olive oil in a wide frying pan over a medium heat. Add the onion and cook for 4–5 minutes until softened.

  2. Stir in the garlic, green chilli and smoked paprika for 30 seconds, then add the chopped tomatoes, kidney beans, salt and black pepper.

  3. Simmer the tomato mixture for 10–12 minutes until thick and spoonable, then taste for seasoning.

  4. Make four wells in the sauce and crack in the eggs. Cover the pan and cook for 6–8 minutes, until the whites are set and the yolks remain softly runny.

  5. Scatter over the fresh coriander and serve straight from the pan with warm tortillas or toast.

Notes

Serve with warm tortillas, toasted bread or avocado if you like.
About this recipe

These Mexican eggs make a quick, hearty breakfast or brunch from a smoky tomato and bean base with softly set eggs on top.

Cook the sauce until it is thick enough to hold the eggs, then finish with fresh coriander for a bright contrast.

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