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Mexican-style baked eggs recipe

Mexican-style baked eggs recipe

47 ratings

In partnership with Diabetes UK

This Mexican-style baked eggs recipe is a veggie-friendly dish that's suitable for brunch, lunch, and even dinner. Serve with crispy tortillas for a proper fiesta. See method

  • Serves 4
  • 5 mins to prepare and 30 mins to cook
  • 402 calories / serving
  • Vegetarian


  • 4 corn tortillas, each cut into 8 triangles
  • 1 tbsp olive oil
  • 1 red onion, sliced
  • 2 garlic cloves, crushed
  • 400g tin Grower’s Harvest red kidney beans, drained and rinsed
  • 400g tin chopped tomatoes
  • 4 eggs
  • 100g low-fat Greek-style yogurt
  • 1 lime, 1⁄2 juiced, 1⁄2 cut into wedges
  • 5g fresh coriander, leaves picked
  • 1 small avocado, diced
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    18g 26%
  • Saturates

    4g 22%
  • Sugars

    9g 10%
  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 39.2g Protein 18.9g Fibre 7.2g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the tortilla triangles on a large baking tray, spaced apart, and set aside.
  2. Heat the oil in a large, ovenproof frying pan over a medium heat. Fry the onion for 5 mins, then add the garlic and fry for 1 min. Add the kidney beans and fry for 2 mins, then add the tomatoes and ½ tin of water.
  3. Bring to the boil, then reduce the heat and simmer for 10 mins. Make 4 indents in the sauce and crack an egg into each one. Cook for 5 mins until the eggs are starting to set. Transfer the pan to the oven and put the tortillas on the shelf below. Bake for 5-7 mins until the eggs are set and the tortillas are golden.
  4. Meanwhile, mix the yogurt with the lime juice. To serve, scatter the coriander and avocado over the eggs and serve with the crispy tortillas, lime wedges and yogurt.

See more Egg Recipes

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