Baked Mexican spiced eggs & beans

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(10)
Breakfast & Brunch|Vegetarian|Keto
2 peopleServes
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
  • Olive oil, extra virgin, 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.

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 & Cereals0
Vegetables1.8
Fruit0
Dairy0
Healthy Fats & Oils1
Indulgences0
Calories290
Protein16.6 g
Total fat13.1 g
- Saturated fat4.8 g
Total carbohydrates25.7 g
- Total sugars10 g
Fibre10.4 g
Sodium371 mg

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