One-pan Mexican eggs
4
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 2 • Difficulty: Easy
A tasty mix of sautéed vegetables, beans, chilli and eggs, this Mexican-inspired meal is ideal for a quick weekend breakfast or brunch, or even as a simple dinner.
Ingredients
Green capsicum
½ medium, diced
Frozen corn
½ cup(s), (80g)
Brown onion
½ medium, finely chopped
Canned black beans, rinsed, drained
1 cup(s), (175g)
Zucchini
1 medium, diced
Chilli powder
1 tsp, Mexican variety
Tomato relish
¼ cup(s), (60g), green vairety
Egg(s)
4 medium
Fresh coriander
2 tbs, chopped
Tomato relish
2 tsp, extra, to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook capsicum, corn and onion for 5 minutes, stirring often, until onion is soft. Add beans, zucchini and chilli powder, season with salt and cook for about 2 minutes, stirring, or until zucchini is lightly browned.
2
Stir in relish. Using the back of a spoon, make 4 hollows in vegetable mixture and crack 1 egg into each. Cook, uncovered for 5-7 minutes, or until eggs are set to your liking. Sprinkle with coriander and serve with extra relish.
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