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Photo of Mexican breakfast eggs by WW

Mexican breakfast eggs

1
Points® value
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
2
Difficulty
Easy

Ingredients

Calorie controlled cooking spray

4 spray(s)

Onion

1 small

Chilli, green or red

1 individual

Sweetcorn, tinned, drained

1 can(s), medium

Black beans in water

1 can(s), medium, drained

Courgette

1 medium

Ground Cumin

1 teaspoon(s), level

Gran Luchito Tomatillo Salsa

130 g

Egg, whole, raw

4 medium, raw

Coriander, fresh

2 tablespoon(s)

Instructions

  1. Coat a large nonstick pan with cooking spray. Add the onion, green chilli, and sweetcorn; cook for 5-7 minutes, stirring often, until the onion is soft. Add the beans, courgette, cumin, and salt; cook for 2 minutes or until the courgette starts to brown.
  2. Stir in the salsa, then make four wells in the vegetable mixture and crack an egg into each one. Place a lid on the pan and cook the eggs for about 6-7 minutes or until the whites have just set. Garnish with the coriander and serve with extra salsa, if you like.

Notes

If you can't find salsa verde (green salsa) in your supermarket, use your favorite salsa or pico de gallo instead.

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