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Black bean baked eggs recipe

1 rating

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

Serves 4
Takes 25 mins
508 calories / serving
Healthy
Vegetarian
Gluten-free

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

Energy
2135kj
508kcal 25%
Fat
21g 30%
Saturates
5g 24%
Sugars
20g 23%
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