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Mexican-style eggs recipe

Mexican-style eggs recipe

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Eggs are such a brilliant way to start the day and this recipe means you can cook lots of them at the same time, and they’ll all be done perfectly. This dish also contains loads of veg and beans for extra goodness. If you have any tortillas hanging around, serve them on the side for mopping up the sauce. Delicious! See method

  • Serves 10
  • 40 mins, plus chopping


  • 120g alliums (onions, leeks or a mixture of both)
  • 2 fresh red chillies or a pinch of chilli flakes
  • 1.3kg Mediterranean veg
  • 20ml olive oil
  • 2 x 400g tins black beans (470g drained weight)
  • 2 litres tomato base sauce
  • 10 free-range eggs
  • 150g feta or hard cheese
If you don't have any leeks, try using spring or white onions instead


  1. Preheat the oven to 180°C/350°F/gas 4. Peel (or trim) and finely chop the alliums. Finely chop and deseed the chillies (if using). Roughly chop the Mediterranean veg.
  2. Place a pan large enough to hold all the ingredients on a medium heat with the oil.
  3. Add the allium, chillies (or chilli flakes) and veg, and cook for 20 minutes or until golden and softened.
  4. Drain the beans and add to the pan, along with the tomato base sauce and simmer for 10 minutes, stirring occasionally. Season to taste with sea salt and black pepper.
  5. Transfer the mixture to a deep oven tray (approx 40cm x 60cm) and give it a little shake to fill the corners. Make 10 wells in the sauce and crack in the eggs.
  6. Crumble over the feta or grate over the hard cheese, and bake for 8 to 10 minutes, or until the whites are set but the yolks are still runny, and serve.

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