One Pan Mexican Eggs

Name: One Pan Mexican Eggs
Prep time: 10 min
Cook time: 25 min
Total time: 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 tablespoon oil; 1 red capsicum, thinly sliced, halved; 2 x 400 g canned diced tomatoes; 1 sachet Continental Recipe Base Chilli Con Carne; 1/4 cup (60mL) water; 2 x 400 g canned red kidney beans, rinsed and drained; 4 eggs; 1/3 cup grated tasty cheese, to serve; coriander leaves, to garnish; warmed tortillas, to serve

Vegetarian

A hearty Mexican inspired dish that packs a punch and is a simply delicious vegetarian meal be it for breakfast, brunch, lunch or even dinner.

25 Mins

Cooking Time
easy

Difficulty
10 Mins

Prep Time
4 People

Serves

1 tablespoon oil
1 red capsicum, thinly sliced, halved
2 x 400 g canned diced tomatoes
1 sachet Continental Recipe Base Chilli Con Carne
1/4 cup (60mL) water
2 x 400 g canned red kidney beans, rinsed and drained
4 eggs
1/3 cup grated tasty cheese, to serve
coriander leaves, to garnish
warmed tortillas, to serve

Heat oil in a non-stick frying pan over medium heat. Add capsicum and cook, stirring, for 5 minutes.
Add tomatoes, recipe base mix and water to pan, stir until combined. Stir in beans. Bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 5 minutes until slightly thickened.
Use the back of a spoon to make a hollow in the tomato mixture. Crack an egg into the hollow. Repeat with the remaining eggs. Cover and cook for 10 minutes until eggs are just set or until cooked to your liking. Sprinkle with cheese and coriander leaves. Serve with warmed tortillas.