Mexican eggs are perfect for brunch with friends. It makes a tasty and much healthier alternative to the fry up!
Tomatoes contain lycopene which help protect the body and prevent cancer. Onions and garlic keep your heart healthy and give your immune system a well needed boost. The addition of kidney beans and butter beans (whilst not strictly included in most mexican eggs recipes) are a fab source of protein and B vitamins. The combination of spices will rev up your metabolism. All in all, a super way to wake up!
Ingredients (to serve 2- 4 people, just adjust eggs)
- drizzle of olive oil
- 1 red onion chopped
- 2 garlic cloves crushed
- 1 teaspoon paprika
- 2 peppers – whatever colour you fancy
- 1 red medium chilli
- half a tin of kidney beans
- half a tin of butterbeans
- 400ml tin of tomatoes
- squeeze of tomato puree (about a tablespoon)
- 2 eggs per person
- handful of coriander
- sprinkle of parmesan (optional
Method:
- Heat up the oil in a large frying pan
- Pop in the garlic, onion, chilli, peppers and paprika
- Add the tomatoes, puree, kidney and butterbeans
- Allow to simmer and reduce down until you have a nice thick consistency
- Once the sauce is thick enough, make little wells in the mixture and crack an egg into each one
- Salt and pepper it well and leave for 3-4 minutes for the eggs to cook through. You can speed it up by popping a lid on the frying pan or popping it until a grill for a couple of minutes
- Sprinkle on coriander and serve with wholemeal toast or just on its own
Delicious and very, very nutritious!