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Black bean baked eggs recipe

Black bean baked eggs recipe

1 rating

Created by The Tesco Real Food team

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

  • 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

  1. 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.
  2. Use a spoon to make 4 ‘wells’ in the bean mix. Crack an egg into each well.
  3. Scatter over the cheese, cover, then cook for 6-8 mins until the egg whites have set but the yolks are still runny.
  4. 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

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