Baked spicy Mex­i­can eggs

Friday - - Leisure -

(serves 6)

Prep time: 5 mins

Cook­ing time: 30 mins

In­gre­di­ents olive oil, for fry­ing and greas­ing 1 red onion, diced 1 jalapeño chilli (or or­di­nary green chilli, if more spice is pre­ferred), sliced 2 gar­lic cloves, finely sliced 1 tsp cumin seeds 400g tin chopped toma­toes 400g tin cooked black beans, drained and rinsed 4-6 corn tor­tillas, halved 6 free-range eggs 50g Ched­dar cheese, finely grated 2 pinches chilli flakes, or to taste hand­ful co­rian­der, finely chopped

Method 1. Pre­heat oven and grill to 180°C, or just oven if you don’t have an oven-grill func­tion. 2. Warm olive oil in a pan over a medium heat. Sauté onion, chilli and gar­lic with a pinch of salt and pep­per un­til ten­der and golden, about six min­utes. Add cumin and cook un­til aro­matic. Stir in toma­toes and gen­tly sim­mer for five min­utes. Add beans, heat through for two min­utes, then set aside. 3. Grease a bak­ing dish with a lit­tle oil. Line dish with tor­tillas, over­lap­ping them and rais­ing them slightly above edge of dish. Pour in tomato mix­ture, then make six lit­tle wells in it. 4. Break an egg into a cup and pour it into a well so yolk sits neatly in mid­dle. Re­peat with re­main­ing eggs. Sprin­kle over cheese and chilli flakes and sea­son with salt and pep­per. 5. Place dish on a shelf two-thirds of the way up oven so grill can colour cheese. Bake for 10 min­utes, or un­til egg whites are cooked through, yolks are runny and cheese is melted and golden. If you don’t have an oven grill, bake for a fur­ther three to four min­utes. Scat­ter with co­rian­der be­fore serv­ing.

Newspapers in English

Newspapers from UAE

© PressReader. All rights reserved.