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Mexican-style eggs
Bring a taste of South America to the humble fried egg with kidney beans, tortillas, and a kick of chipotle.
Vegetarian
- Serves4
- CourseBrunch
- Prepare5 mins
- Cook10 mins
- Total time15 mins
Ingredients
- 1 tbsp oil
- 1 bunch salad onions, sliced
- 1 tbsp Cooks’ Ingredients Chipotle Paste
- 400g can chopped tomatoes
- 400g can red kidney beans, drained and rinsed
- 4 essential Waitrose British Blacktail Eggs
- ½ x 28g pack fresh coriander, chopped
- Flour tortillas, to serve
Method
Heat the oil in a frying pan and fry the salad onions for 2 minutes. Stir in the chipotle paste, add the tomatoes and beans and cook gently for 3-4 minutes.
Make 4 wells in the mixture and crack an egg into each one. Cook for 2 minutes then place under a preheated grill for 2 minutes or until the eggs are cooked to your liking.
Sprinkle with coriander and serve with flour tortillas.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,651kJ/ 393kcals |
---|---|
Fat | 13g |
Saturated Fat | 3.3g |
Carbohydrates | 45g |
Sugars | 7.9g |
Fibre | 9.3g |
Protein | 18g |
Salt | 1.4g |