Health & Fitness UK – September 2019

MEXICAN-STYLE EGGS

This dish is full of punchy Mexican
flavours. Adjust the cooking time
depending on whether you like your
eggs runny or more well-done.
280 calories, 18g fat (6g saturated fat),
14g protein, 5g fibre, 13g carbohydrate
(11g sugar), 0.8g salt
Serves: 4

●●1 tbsp olive oil
●●1 red onion, finely chopped
●●1 red pepper, sliced
●●3 cloves garlic, finely chopped
●●2 tsp smoked paprika
●●2 × 400g cans chopped tomatoes
●●Pinch of chilli flakes (optional)

●●4 eggs

●●1 avocado, sliced

●●75g feta, crumbled

●●30g fresh coriander, chopped

●●Black pepper

1

Heat the oil in a large casserole pan

over a medium heat. Add the onion

and pepper, and sauté for 5 minutes. Stir

in the garlic and paprika, and cook for 2-3

minutes, stirring regularly.

2

Add the canned tomatoes, chilli flakes

(if using) and season with black pepper.

Reduce the heat and leave to simmer for

15 minutes.

3

Make 4 slight dips in the sauce using

the back of a spoon and crack an egg

into each dip (it’s easier to crack the eggs

into a mug or small bowl first then pour

them in gently). Cover the pan with a lid

and cook for 5-10 minutes until the egg

whites are set but the yolks are still runny

(cook for another 5 minutes if you prefer

the yolks cooked through).

4

Remove the pan from the heat, place

the avocado slices on top, then scatter

with the feta and coriander before serving.

COST PER

SERVING

£1.07