Mexican Egg Bake

Updated at: Wed, 29 May 2024 09:28:16 GMT

Step 1

Preheat the oven to 220°C fan.

Step 2

In a large, non-stick, ovenproof frying pan, heat the oil over medium heat. Fry the garlic for 30secs, or until softened. If you don’t have an ovenproof pan, use a normal frying pan and set aside a small ovenproof baking dish (or two).

Step 3

Add the red pepper and cook for 1-2mins.

Step 4

Add the beans, chipotle, paprika, lime juice, tomato puree, water, and season with salt and pepper. Stir well and cook for 1min, or until the sauce has thickened slightly.

Step 5

Add the spinach and stir for 1min, or until wilted.

Step 6

If using an ovenproof frying pan, make small dents in the beans and crack the eggs into the dents. If using an ovenproof baking dish, place the cooked beans into the dish and make dents for the eggs.

Step 7

Cover evenly with Cheddar and place in the oven for 5-7mins, or until the eggs and cheese have cooked. The egg whites should be white.

Step 8

Serve hot, topped with optional avocado slices, lime wedges, and roughly chopped coriander.

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