As promised I am back again to show you another recipe that I have come to love. Some of you may recognise the term ‘turkish baked eggs’ which is often found on the menu at breakfast time throughout trendy cafes in our country. I have come to know this dish as “shakshuka” a typical middle eastern dish that is consumed for any meal of the day, and definitely hits the spot.
I have come up with my own twist, being a Mexican food lover, and thought I would share my recipe for Mexican chilli bean baked eggs (although there is actually no baking involved!).
This recipe is easy, tasty and filling, so gets a 3/3 in my eyes. I usually do this by feel so would suggest that if you have different flavours to your liking, simply play around with this recipe and you will be sure to find a match that works for you.
Serves 1 (simply multiply this recipe and use a larger fry pan if you want to make for more than 1 person at a time):
- 2 small whole eggs
- 1 medium tomato, diced into large squares
- ¼ red onion sliced thinly
- ¼ medium red capsicum, cut into thin small slices
- 2 tbsp reduced salt tomato paste
- 100g canned diced tomatoes
- 50g canned black beans, drained
Herbs and spices:
- ½ small red chilli
- ½ tsp chilli paste
- 1 tsp crushed garlic or 2 cloves fresh garlic
- 2 tbsp chopped fresh chives, paste if fresh unavailable
- ½ tsp turmeric
- ½ tsp paprika
- Sea salt (with added iodine) and pepper to taste
- Dice red onion, red capsicum, fresh tomato and chilli.
- Drain black beans from can.
- Heat non stick fry pan, add onion and cook for 1 minute or until softened slightly.
- Add chilli paste and garlic and mix through onion. Add red capsicum, let cook for an additional minute.
- Add fresh tomato, cook for 30 seconds.
- Pour over the top of the mixture in the pan- black beans, canned tomato and tomato paste. Mix all ingredients and add dry herbs (turmeric, paprika, fresh chives, and chilli (if desired). Let cook for 30 seconds.
- Create 2 holes in the mixture to crack the eggs into (make sure yolk does not run).
- Allow to sit and cook for a further few minutes until the egg white is hard and the yolk is to your desired consistency.
- Once done remove pan from heat and sprinkle with salt and pepper to taste.
- Consume immediately directly from the pan. – Some people may enjoy dipping a slice of warm wholegrain bread into the mixture as well.
Nutritional information per serve:
Let me know if you come up with a variation that works for you. This is definitely a staple in my home, and as you can see by the nutritional analysis, is healthy and will be sure to hit the spot.