Chickpea Picadillo
Weeknight-friendly picadillo with chickpeas, mushrooms, and tofu for a deeply savory but entirely plant-based skillet dinner.
Mexican-Style Baked Eggs
Mexican-style baked eggs are quick, colourful, and full of flavour. Eggs are gently baked in a rich tomato base with peppers, onion, and warming spices until just set and ready to scoop.
It is a brilliant breakfast-for-dinner dish and works beautifully with warm tortillas, crusty bread, or avocado on the side. Simple ingredients, bold result.
Method
12m23m35m
- Heat oven to 200°C (180°C fan).
- Sauté onion and red pepper in oil until softened.
- Add garlic, cumin, and paprika; cook for 30 seconds until fragrant.
- Stir in chopped tomatoes and simmer 8–10 minutes until thickened.
- Season well, then make small wells in the sauce and crack in the eggs.
- Bake 8–10 minutes until whites are set and yolks are still slightly soft.
- Finish with coriander or chilli flakes and serve immediately with warm bread or tortillas.
Ingredients
- 1 Red Pepper diced
- 2 Garlic Cloves minced
- 1 tsp Ground cumin
- 400 g tin Chopped tomatoes
- 2 tbsp Coriander chopped
- 6 Eggs
- 1 tsp Smoked Paprika
- 1 Onion finely diced
Notes
Always check seasoning and serve piping hot.
Prep all ingredients before cooking for smoother timing.
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