Tex-Mex eggs

Tex-Mex eggs

  • Rating: 3 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal753
fat31g
saturates6g
carbs81g
sugars36g
fibre25g
protein26g
salt1.3g
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Ingredients

Method

  • STEP 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. Discard the limes.

  • STEP 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.

  • STEP 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.

Goes well with

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    Overall rating

    Rating: 3 out of 5.6 ratings
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