Baked Mexican eggs

Baked Mexican eggs

Eggs are quick, easy and versatile – get your taste buds tingling with this delicious dish.

By , 21 September 2015

(1 vote)

Baked Mexican eggs

  • 35 Mins

  • Serves: 4

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Nutritional Info
Each 242g serving contains

  • Energy

    1227KJ

    293KCAL

    15%

  • Fat

    20.7g

    med

    30%

  • Saturates

    6.7g

    high

    33%

  • Sugars

    7.2g

    low

    8%

  • Salt

    1.1g

    med

    19%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 507kJ/121kcal.
Ingredients
  • 1 red onion, finely sliced
  • 75g chorizo, diced
  • 1 tbsp sunflower oil
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 4 vine-ripened tomatoes, roughly chopped
  • 4 large British Lion eggs
  • 50g hard goat’s cheese
  • Flat-leaf parsley, chopped
  • Crusty bread (optional)
Method

  • Pre-heat the oven to 190C/170C Fan/Gas 5. Fry the onion and chorizo in the oil in a large frying pan until the onion is translucent.

  • Add the peppers and cook, stirring, for another 5 minutes. Add the tomatoes and cook until they start to soften. Tip into 4 shallow ovenproof dishes and make 4 wells in the mixture. Heat in the oven for 3-4 minutes.

  • Break the eggs into the wells and sprinkle on the goat’s cheese. Cook for 10 minutes until the eggs are set. Sprinkle with parsley and serve with bread.