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
Baked Mexican eggs
  • Ready in: 35 mins
  • Serves: 4
  • Price: £1.00 per serving
Nutritional Info
Each 242g serving contains
  • Fat med
    20.7g
    30%
  • Saturates high
    6.7g
    33%
  • Sugars low
    7.2g
    8%
  • Salt med
    1.1g
    19%
  • Energy 1227KJ 293KCAL
    15%
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.