GUT FRIENDLY
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
- Gently heat the olive oil in a large frying pan that has a lid.
- 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. - 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. - 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. - Cover the eggs with the lid and gently poach for around 3 to 4 minutes
to set the whites. - Warm the Genius wraps in a separate dry pan.
- When the eggs are ready, turn the heat off and take the pan to the
table with the warmed wraps. - 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 15:26GUT FRIENDLY
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
- Gently heat the olive oil in a large frying pan that has a lid.
- 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. - 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. - 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. - Cover the eggs with the lid and gently poach for around 3 to 4 minutes
to set the whites. - Warm the Genius wraps in a separate dry pan.
- When the eggs are ready, turn the heat off and take the pan to the
table with the warmed wraps. - 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.