Mexican style eggs

View fullsize

Ingredients

• 1-2 tsp olive oil

• 1 onion, chopped

• 2 cloves garlic, crushed

• 1 red capsicum, chopped

• 1/2 C frozen corn

• 1 tsp cumin

• 1 tsp paprika

• 1/4 tsp chilli

• 3 tbsp tomato paste

• 1/2 can drained black beans or kidney beans

• 1 can chopped tomatoes

• 1/2 C chopped parsley

• 4-6 eggs

• 60g feta

• 2 tbsp coriander to serve

Directions

Heat oil in frying pan, cook onion and garlic until soft, 3-4 minutes. Add corn and capsicum cook for 2-3 mins. Add cumin, paprika and chilli and cook for a further 1 minute. Stir in tomato paste, beans and canned tomatoes. Reduce the heat and simmer for 5-6mins or until sauce has thickened. Stir in parsley and season with salt and pepper. Make wells in mixture and crack an egg in each. Cover and cook until egg whites are cooked through but yolks are still runny. Sprinkle with coriander and crumble the feta on top.

To serve spoon eggs and sauce onto each plate, top with extra feta and coriander if you like. This is delicious with a dollop of hummus and a slice of toasted dark rye, wholegrain or wheat free bread to soak up all the flavours. Serves 2-3.

Perfect for breakfast, lunch or dinner!

Yum! Sarah X