Mexican Eggs

Spice up your life with this Mexican inspired dish, good for breakfast, lunch or dinner… it’s a good all rounder and packed with Black Beans which are rich in protein, fibre and other essential nutrients such as the following all of which are packed into just 92g:

  • 44% daily iron needs
  • 55% Thiamin
  • 100% Folate
  • 37% Magnesium
  • 40% Phosphorus
  • 39% Potassium
  • 13% Zinc needs

2 servings / calories per serving = 379 cals

Macros:

  • FAT – 21g
  • CARBS – 13g
  • PROTEIN – 28g

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Ingredients:

  • 4 eggs
  • 230g black beans
  • 100g spinach
  • 50g chorizo, chopped
  • 50g cherry toms, halved
  • 1tsp oregano
  • ½ red chilli pepper, chopped
  • Pepper

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How to cook:

  1. Pre-heat overhead grill if electric
  2. In a deep non-stick pan, dry fry the chopped chorizo, and red chilli, after a few moments the chorizo will release it’s own oils to cook in.  Stir for 5 mins until starting to crisp.
  3. Throw in the drained black beans, cherry tomatoes, oregano, and spinach, stir for a further 2 minutes to soften the tomatoes and wilt the spinach, then make x4 holes in the bean mixture for the eggs to sit in.
  4. Turn down the heat, crack in the eggs and leave on the hob for around 3 minutes to cook the base of the eggs before transferring to the grill to finish off cooking the top of the eggs.
  5. After 3-5 mins under the grill your eggs should be perfectly cooked.  Plate up and serve with some black pepper and a squeeze of lemon if desired.

Enjoy.

 

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