One pan mexican eggs

One Pan Mexican Eggs

  • Vegetarian
A hearty Mexican inspired dish that packs a punch and is a simply delicious vegetarian meal.
  • 25 Mins

    Cooking Time

  • easy


  • 10 Mins

    Prep Time

  • 4 People


  • 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

  1. Heat oil in a non-stick frying pan over medium heat. Add capsicum and cook, stirring, for 5 minutes.

  2. 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.

  3. 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.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 438.84 kcal
Protein (g) 23.86 g
Sugar (g) 12.77 g
Fat (g) 16.3 g
Fibre (g) 13.32 g

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