Spicy Mexican Eggs
Savor this quick and easy eggs recipe from Gordon Ramsay's Ultimate Home Cooking.
- 15 minutes
- 30 minutes
- 4 servings
- Olive oil, for frying and greasing
- 1 Red onion, peeled and diced
- 1 wide Green chilli, e.g. jalapeño, or ordinary green chilli if unavailable, sliced
- 2 Garlic cloves, peeled and finely sliced
- 1 teaspoon Cumin seeds
- 400 grams tin chopped Tomatoes
- 400 grams tin cooked Black beans, drained and rinsed
- 4–6 Corn tortillas, halved
- 6 free-range Eggs
- 50 grams Cheddar cheese, finely grated
- 2 pinches of Chilli flakes, or to taste
- Small handful of Coriander, finely chopped
- Sea salt and freshly ground Black pepper
- Preheat the oven to 180°C/Gas 4, and heat the grill as well if you have an oven grill function.
- Place a frying pan over a medium heat and add a glug of olive oil. Add the onion, chilli and garlic with a pinch of salt and pepper and sauté until tender and dark golden, about 6 minutes. Add the cumin and cook until aromatic. Stir in the tomatoes and gently simmer for 5 minutes. Add the beans, heat through for 2 minutes, then set aside
- Grease a baking dish with a little oil and sprinkle some seasoning in the bottom of it. Line the dish with the tortillas, overlapping them and raising them slightly above the edge of the dish. Pour in the tomato mixture, then make 6 little wells in it
- Break an egg into a cup, then pour it into a well so that the yolk sits neatly in the middle. Repeat with the remaining eggs. Sprinkle over the cheese and chilli flakes and season with salt and pepper
- Place the dish on a shelf two-thirds of the way up the oven so that the grill (if on) can colour the cheese. Bake for 8–10 minutes, or until the egg whites are cooked through, the yolks runny and the cheese melted and golden. If you don’t have an oven grill, bake for a further 3–4 minutes.
- Scatter with the coriander before serving
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