Mexican Baked Eggs

A one pot wonder that is delicious for breakfast, lunch or dinner. It’s a nutritious and satisfying family meal that includes the goodness of eggs. Bulk it up with some legumes or serve with wholegrain tortillas or bread for a complete meal.

Nutrition Note: For young children and pregnant women ensure the egg folks are cooked completely to prevent food poisoning from salmonella.

This recipe was featured in the Spring issue of our Magazine. To find out more or to purchase online see the links below:

Launch magazine
Back to School Magazine
Winter Warmers Magazine
Spring 2014
Summer
Annual 2015

Ingredients

• 1 1/2 tbsp olive oil
• 2 cloves garlic, finely chopped
• 1 red onion
• 2 medium red capsicums, finely chopped
• 1 large red chilli, deseeded and finely chopped (optional)
• 2 x 400g no added salt chopped tomatoes
• 1 tsp paprika
• 1/2 tsp cumin
• 6 eggs
• pepper, to taste
• 1/2 cup chopped parsely
• warm tortillas or crusty bread to serve

Method

Step 1

Heat the olive oil in a large frying pan over medium heat. -

Step 2

Add the garlic, onion, capsicum and chilli and cook for 8-10 minutes or until soft. -

Step 3

Increase the heat to high, add the tomatoes, paprika and cumin and bring to the boil. Reduce the heat to low-medium and simmer for 5 minutes or until the sauce has reduced slightly. -

Step 4

Make six small wells in the tomato mixture and quickly crack an egg into each of the wells. Cover and cook for 4-8 minutes or until the eggs are cooked to your liking. -

Step 5

Season with pepper, top with the parsley and serve with warm tortillas or crusty bread. -