Tex-Mex eggs

Tex-Mex eggs

By Sophie Godwin
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(2 ratings)
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Prep: 15 mins Cook: 15 mins

Easy

Serves 2

These speedy Tex-Mex eggs are an ideal veggie supper and pack in four of your five-a-day. Leaving the skin on the sweet potato adds texture and minimises waste

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal753
  • fat31g
  • saturates6g
  • carbs81g
  • sugars36g
  • fibre25g
  • protein26g
  • salt1.3g
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Ingredients

  • 2 large sweet potatoes, cut into chunks
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 1 lime, cut into wedges
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 tbsp vegetable oil
  • 1 red onion, sliced
  • ½ small pack coriander, stalks chopped and leaves picked
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 400g can black beans, drained and rinsed
  • 4 eggs
  • 1 avocado, sliced
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • handful cheese tortilla chips and some hot sauce (optional), to serve

Method

  1. Put the sweet potato and half the lime wedges in a microwaveable bowl. Cover with cling film and cook on high for 7 mins until soft.

  2. Meanwhile, heat the oil over a medium heat in a large frying pan, add the onion and cook for 5 mins. Stir in the coriander stalks and spices, cook for 1 min more, then tip in the black beans and add some seasoning. Gently stir in the sweet potato (you want some chunky pieces), then make four wells in the mixture. Crack in the eggs, then cover and cook for about 8 mins until the whites are set and yolks runny.

  3. Top with the avocado and coriander leaves, and serve with the remaining lime wedges. Crush over some tortilla chips and drizzle with hot sauce, if you like.

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Comments, questions and tips

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moirashaw1
5th May, 2017
I followed the recipe exactly, leaving skin on sweet potato, timing for eggs etc. Potatoes took longer...maybe my chunks were too big. Carefully time your eggs! One minute they were underdone....the next minute, the yolks had firmed up! We enjoyed the flavours and textures. Added some sweet chilli sauce while eating. It needed more moisture....was too dry. Maybe if the eggs yolks were runny that might have helped. We like sauce/gravy on/with our food....any ideas what could be added to this dish?
alinaa_rosa
15th Jun, 2017
You could add some soured cream on top! Or salsa
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