A quintessential Mexican breakfast formed by eggs baked in a rich tomato-based sauce alongside kidney beans, chilli, fetta and capsicum. While all it takes to prepare this dish is for you to pop everything in, and bake it pasta-style, the result is nothing short of magical – flavoursome, fuss-free, and also deliciously vegetarian.
Ingredients
- 1 tbsp extra virgin olive oil
- 1 onion (150 g), chopped
- 250 g mini red capsicums (bell peppers), quartered
- 2 clove garlic, crushed
- 2 tsps ground cumin
- 1 kg ripe vine-ripened tomatoes, chopped coarsely
- 400 g canned red kidney beans, drained, rinsed
- 2 tbsps coarsely chopped fresh coriander (cilantro) leaves
- 100 g drained Persian fetta, crumbled
- 4 free-range eggs
- 1 fresh green jalapeño chilli, sliced thinly
- ⅓ cup loosely packed fresh coriander (cilantro) sprigs, extra
Steps
Heat oil in a large frying pan over medium heat; cook onion and capsicum, stirring, for 5 mins or until soft. Add garlic and cumin; cook, stirring, until fragrant. Stir in tomatoes and beans; simmer, uncovered, 20 mins or until sauce thickens. Season to taste. Stir in coriander.
Meanwhile preheat oven to 180 C; place a 1 litre (4 cups) ovenproof dish in the oven while preheating.
Pour hot tomato mixture into hot dish, top with fetta; make four indents in the mixture. Break eggs into a cup, one at a time, sliding each into an indent. Sprinkle with chilli. Bake for 8 mins or until whites of eggs are set and egg yolks are just beginning to set. (The cooking time will vary depending on what your ovenproof dish is made from, and may take up to 15 mins to cook.)
Serve topped with extra coriander.
TIP The tomato mixture can be made a day ahead; reheat before adding the eggs. If you can’t find mini capsicums, use 1 medium-sized capsicum instead and cut into chunky pieces. Serve with corn tortillas.
Photo: bauersyndication.com.au