| | Mexican tray bake with eggs
Mexican tray bake with eggs
Mexican tray bake with eggs 4.3-5 9
  • Calories: 2046 kj
  • Fat: 33g
  • Carbohydrates: 10g

How to Make:

  1. Preheat the oven to 180C/160C fan forced. Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring, for 3-4 minutes or until lightly golden. Add the tomatoes, capsicum, garlic and seasoning. Cook, stirring, for 5 minutes. Stir in the kidney beans.
  2. Transfer the mixture to a large roasting pan or baking dish. Make 6 indentations in the top and crack an egg into each. Sprinkle with cheese. Bake for 20 minutes or until the egg yolks are almost set.
  3. Dollop with sour cream and top with sliced avocado. Sprinkle with the coriander sprigs. Serve with tortillas, if you like.
Time for preparing:
4 min.


  • 1 tablespoon olive oil
  • 1 onion, coarsely chopped
  • 400g can diced tomatoes
  • 120g chargrilled capsicum, coarsely chopped
  • 2 garlic cloves, crushed
  • 120g pkt One Night in Mexico Mexican Spice Stir-in Seasoning
  • 400g can kidney beans, rinsed, drained
  • 6 eggs
  • 80g (1 cup) coarsely grated cheddar
  • Sour cream, to serve
  • 1 small avocado, sliced
  • Fresh coriander sprigs, to serve
  • Tortillas, to serve (optional)