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Black bean baked eggs recipe
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Put leftover potatoes and beans to good use with this Mexican-inspired baked eggs recipe. Packed with flavour, it makes a healthy, vibrant brunch or lunch. See method
Ingredients
- 1 tbsp vegetable oil
- 2 mixed colour peppers, cut into 1cm slices
- 2 large garlic cloves, thinly sliced
- leftover chipotle beans
- leftover roasted sweet potato
- 400g tin finely chopped tomatoes
- 4 eggs
- 80g reduced-fat salad cheese, crumbled
- 15g fresh coriander, finely chopped
- 1 ripe and ready avocado, thinly sliced
2 of your 5-a-day and high in vitamin C
Each serving contains
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Energy
2135kj
508kcal
25%
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Fat
21g
30%
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Saturates
5g
24%
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Sugars
20g
23%
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Salt
0.9g
15%
of the reference intake
Carbohydrate 52.9g
Protein 20.4g
Fibre 13.5g
Method
- Heat the oil in a deep, lidded frying pan over a high heat and fry the peppers and garlic for 5 mins. Reduce the heat to medium, then stir through the chipotle black beans, sweet potato chunks and tinned tomatoes. Bring to a gentle simmer and cook for 2 mins, stirring occasionally.
- Use a spoon to make 4 ‘wells’ in the bean mix. Crack an egg into each well.
- Scatter over the cheese, cover, then cook for 6-8 mins until the egg whites have set but the yolks are still runny.
- Scatter with the coriander and finish with a grind of black pepper. Serve with sliced avocado.
Tip: This recipe uses leftover vegetables from our Chipotle black bean and sweet potato tacos.
See more Leftover recipes