Name: Mexican-style eggs
Total time: 40 min
Yield: 1
Ingredients: 120 g alliums (onions, leeks or a mixture of both); 1.3 kg Mediterranean veg; 2 fresh red chillies or a pinch of chilli flakes; 20 ml olive oil; 2 x 400 g tins black beans (470g drained weight); 2 litres tomato base sauce; 10 free-range eggs; 150 g feta or hard cheese

Mexican-style eggs

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Total Time:
40 minutes

Satisfying breakfast dish with perfectly cooked eggs, veggies, beans, and a flavorful sauce. Serve with tortillas for a delicious meal.

Ingredients:

120 g alliums (onions, leeks or a mixture of both)
1.3 kg Mediterranean veg
2 fresh red chillies or a pinch of chilli flakes
20 ml olive oil
2 x 400 g tins black beans (470g drained weight)
2 litres tomato base sauce
10 free-range eggs
150 g feta or hard cheese

Instructions:

Preheat your oven to 180°C/350°F/gas 4. Peel or trim the alliums and Mediterranean veg, then slice them finely. Finely chop and deseed the chillies if using. Heat a large pan on medium heat with oil. Add the prepared alliums, chillies (or chilli flakes), and veg. Cook for 20 minutes until golden and softened. Drain the beans and mix into the pan along with the tomato base sauce. Simmer for 10 minutes, stirring occasionally. Season with sea salt and black pepper. Transfer the mixture to a deep oven tray (approx 40cm x 60cm) and shake gently to fill the corners. Make 10 wells in the sauce and crack in the eggs. Sprinkle with crumbled feta or grated hard cheese. Bake for 10 minutes until the whites are set but the yolks are runny. Serve and enjoy your meal!

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