Mexican-inspired baked eggs
The perfect combination of cheesy tomato sauce and perfectly cooked eggs, this Mexican inspired dish can be enjoyed for brunch or dinner.
Ingredients
Method
Ingredients
- 1 tablespoon oil
- 1 red onion, finely diced
- 2 garlic cloves, grated or 1 teaspoon minced garlic
- 2 teaspoons sweet or smoked paprika
- 410g can black beans, rinsed and drained
- 2 large carrots, grated
- 1/3 pumpkin*, grated
- 300g (2 cups or remaining) frozen peas*
- 200g frozen spinach*
- 2 x 400g cans chopped tomatoes
- ½ cup water
- Salt and pepper, to taste
- 4 eggs*
- 150g cheese*, grated
- 4 small wholemeal pita bread*, to serve
* These ingredients are shared with other recipes from the weekly meal planner.
Method
- Heat oil in a large oven proof frying pan or skillet on the stove over medium-high heat. (See cooking tips below if you don’t have an oven proof frying pan or skillet).
- Sauté onions until softened, add garlic and smoked paprika, and stir fry until fragrant.
- Add the remaining ingredients except the eggs and cheese in the frying pan. Fill each chopped tomato can with ¼ cup water, swirl around to get the remaining sauce and add to the frying pan, heat through and bring to simmer. Simmer for 5-10 minutes, until slightly thickened. Test taste, adding more seasoning ingredients if preferred.
- Heat oven to 200C bake or 180C fan bake as the tomato mixture is simmering.
- Turn off the stove top heat, make four slight indentations on the tomato mix using the back of a spoon, crack an egg in each one and sprinkle with cheese. Bake in the oven for 5-10 minutes or until the egg begins to set and the cheese has melted.
- Be careful removing this from the oven as the frying pan or skillet will be very hot. Let it cool slightly outside of the oven before transferring onto the table and serving. Warm the pita bread if desired and serve with the baked eggs.
Cooking tips:
- To cook this without an oven proof pan, use a large baking or casserole dish. Cook the tomato mixture as stated in step 1-5 in the method. Transfer mixture into the baking or casserole dish and continue following the method from step 6 and bake until the eggs are cooked to your liking.
Adapt it:
- Instead of eggs, you can serve the black bean mix with cooked chicken, tofu, tempeh, quorn, firm fish fillets, prawns or any leftover cooked red meat.
- Choose the size of pita bread that suit you family best, or you can leave out if you would prefer a lighter meal.
Leftover tips:
Can be eaten for lunch the next day.