Baked Mexican spiced eggs & beans
2
- Spring onion, 2 medium onion(s), thinly sliced
- Black beans, canned, no added salt, ⅔ cup(s), drained and rinsed
- Tomatoes, diced, canned, any type, 1 x 400g can(s)
- Zucchini, 1 medium, finely chopped
- Mexican spice mix (dry powder), 1 tablespoon(s), or taco seasoning
- Extra virgin olive oil, 2 teaspoon(s)
- Eggs, raw, 2 extra large egg(s)
Method
Preheat oven to 220°C.
Place the onions, beans, tomatoes, zucchini, spice mix and one quarter cup of water into a heavy-based casserole dish. Season with pepper and stir well to combine.
Transfer the dish to the oven and bake for 15 minutes or until the zucchini is tender.
Carefully remove the dish from the oven and using the back of a spoon, make two indents in the mixture and crack an egg into each. Drizzle the tops of the eggs with the oil. Return the dish to the oven and bake for 6 to 8 minutes more or until egg whites have set firm and the yolks are still runny.
Transfer the eggs and bean mixture to serving plates and serve.
SLOW COOKER TIP: Combine the onions, beans, tomatoes, zucchini, spice mix and water in the slow cooker. Cook on low for 2 to 3 hours or until the zucchini is tender. About 20 minutes before serving, make two wells in the mixture and crack in the eggs. Cover and cook until the egg whites are set but yolks remain soft.
Nutrition facts per serve
Makes 2 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 1 |
| Bread & Cereals | 0 |
| Vegetables | 1.8 |
| Fruit | 0 |
| Dairy | 0 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0 |
| Calories | 290 |
| Protein | 16.6 g |
| Total fat | 13.1 g |
| - Saturated fat | 4.8 g |
| Total carbohydrates | 25.7 g |
| - Total sugars | 10 g |
| Fibre | 10.4 g |
| Sodium | 371 mg |