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Mexican-style baked eggs with tortilla chips recipe

Mexican-style baked eggs with tortilla chips recipe

2 ratings

Give baked eggs a Mexican-style twist with tortilla chips and a chipotle-spiced sauce. Top with spinach, feta and a sweetcorn salsa for an easy vegetarian supper. See method

  • Serves 4
  • Takes 45 mins
  • 461 calories / serving
  • Vegetarian


  • ½ tbsp olive oil
  • 1 red onion, ¾ finely sliced, ¼ finely chopped
  • 2 red peppers, deseeded and finely sliced
  • 2 garlic cloves, finely sliced
  • 15g fresh coriander, stalks finely chopped, leaves chopped
  • 2 tsp chipotle chilli paste
  • 2 x 400g tin Italian Finely Chopped Tomatoes
  • 1 x 200g tin sweetcorn in water, drained
  • 1 avocado, chopped
  • 2 limes, 1 juiced, 1 cut into wedges
  • 150g baby spinach
  • 120g lightly salted tortilla chips
  • 4 free-range eggs
  • 50g reduced fat salad cheese
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    23g 33%
  • Saturates

    5g 24%
  • Sugars

    14g 16%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 42.5g Protein 17.1g Fibre 7.5g


  1. Heat the olive oil in a large frying pan over a medium heat. Fry the sliced onion and peppers for 10 mins until softened and lightly golden. Add the garlic and coriander stalks and fry for 1 min. Add the chipotle paste and tip in the tinned tomatoes along with a ½ a tin of water. Bring to a simmer, pop the lid on and cook for 10mins. 
  2. Meanwhile, combine half of the sweetcorn, avocado, finely chopped red onion, coriander leaves and lime juice in a bowl; season to taste. 
  3. Remove the lid, add the remaining sweetcorn, then season to taste. Cook for 5 mins until the sauce has thickened and reduced. Reserving a handful to serve, stir the tortilla chips into the sauce. Fold the spinach through and cook for 1-2 mins until wilted. 
  4. Make 4 wells in the sauce with the back of a spoon, crack in the eggs, pop the lid on and cook for 5-6 mins until the whites are cooked with a runny yolk or to your liking. 
  5. Crumble the feta over the eggs and sprinkle with the sweetcorn salsa. Serve with lime wedges and extra tortilla chips.

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