The_Simple_Things_-_March_2020

GUTFRIENDLY

MEXICAN EGGS

INGREDIENTS(Serves 6)

• 2 tablespoons olive oil


• 1 medium onion, peeled and fi nely sliced


• 2 cloves of garlic, peeled and fi nely chopped


• 2 red peppers, cored and fi nely sliced


• 1 fresh red chilli, deseeded and
  fi nely chopped


• 2 teaspoons smoked paprika


• sea salt and freshly ground black pepper


• 1 chipotle chilli


• 2x 400g tins of chopped tomatoes


• 1x 400g tin black beans


• zest and juice of 1 lime


• 1 tablespoon fresh oregano leaves,
  roughly chopped


• 2 tablespoons fresh coriander,
  roughly chopped


• 6 large free-range eggs


• 6 Genius wraps

METHOD

1. Gently heat the olive oil in a large frying pan that has a lid.


2. Add the prepared onion, garlic, peppers, fresh red chilli, dried chipotle chilli
   and smoked paprika to the pan. Season with a good pinch of sea salt and
   black pepper, cover and gently cook for 15 minutes or until softened.


3. Pour in the tomatoes, black beans, lime juice and oregano. Simmer
   for 10 minutes to thicken the sauce. Stir in the lime zest and coriander.
   Taste and adjust the seasoning, if needed.


4. Use a spoon to make 6 small wells in the tomato stew. Break the eggs
   into the wells and lightly season them with salt and pepper.


5. Cover the eggs with the lid and gently poach for around 3 to 4 minutes
   to set the whites.


6. Warm the Genius wraps in a separate dry pan.


7. When the eggs are ready, turn the heat off and take the pan to the
   table with the warmed wraps.


8. To serve, sprinkle cheese over the warmed wraps, spoon an egg and
   spicy vegetables on top. Top with guacamole, and soured cream or
   dairy free yoghurt and enjoy!

30 is the magic number. Did you know that you should try to eat 30g

of fi bre a day, and eat 30 different types of plant-based food a week

to help your gut’s good bacteria? Try this Genius Mexican Eggs recipe

to get you on your way.

4714_Genius_PressAd_MexicanRecipe.indd Pg1 10/02/2020 15:26

GUTFRIENDLY

MEXICAN EGGS

INGREDIENTS(Serves 6)

• 2 tablespoons olive oil


• 1 medium onion, peeled and fi nely sliced


• 2 cloves of garlic, peeled and fi nely chopped


• 2 red peppers, cored and fi nely sliced


• 1 fresh red chilli, deseeded and

fi nely chopped

• 2 teaspoons smoked paprika


• sea salt and freshly ground black pepper


• 1 chipotle chilli


• 2x 400g tins of chopped tomatoes


• 1x 400g tin black beans


• zest and juice of 1 lime


• 1 tablespoon fresh oregano leaves,

roughly chopped

• 2 tablespoons fresh coriander,

roughly chopped

• 6 large free-range eggs


• 6 Genius wraps

METHOD

1. Gently heat the olive oil in a large frying pan that has a lid.


2. Add the prepared onion, garlic, peppers, fresh red chilli, dried chipotle chilli
   and smoked paprika to the pan. Season with a good pinch of sea salt and
   black pepper, cover and gently cook for 15 minutes or until softened.


3. Pour in the tomatoes, black beans, lime juice and oregano. Simmer
   for 10 minutes to thicken the sauce. Stir in the lime zest and coriander.
   Taste and adjust the seasoning, if needed.


4. Use a spoon to make 6 small wells in the tomato stew. Break the eggs
   into the wells and lightly season them with salt and pepper.


5. Cover the eggs with the lid and gently poach for around 3 to 4 minutes
   to set the whites.


6. Warm the Genius wraps in a separate dry pan.


7. When the eggs are ready, turn the heat off and take the pan to the
   table with the warmed wraps.


8. To serve, sprinkle cheese over the warmed wraps, spoon an egg and
   spicy vegetables on top. Top with guacamole, and soured cream or
   dairy free yoghurt and enjoy!

30 is the magic number. Did you know that you should try to eat 30g

of fi bre a day, and eat 30 different types of plant-based food a week

to help your gut’s good bacteria? Try this Genius Mexican Eggs recipe

to get you on your way.