Mexican Baked Eggs

  • Servings : 6
  • Prep Time : 5m
  • Cook Time : 20m
  • Ready In : 25m

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.

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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
Annual 2015

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  • 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


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. -

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