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One-pan Mexican eggs

One-pan Mexican eggs

Total Time
25 min
10 min
15 min
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.


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)


1 medium, diced

Chilli powder

1 tsp, Mexican variety

Tomato relish

¼ cup(s), (60g), green vairety


4 medium

Fresh coriander

2 tbs, chopped

Tomato relish

2 tsp, extra, to serve

Oil spray

1 x 3 second spray(s)


  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.


For less spice, swap ground cumin for chilli powder. When corn is in season, replace frozen kernels with fresh corn kernels, cut from the cob, for added sweetness and crunch. Cover the pan in step 2 if you like your eggs more firmly cooked.