Mexican Eggs In A Basket

Mexican Eggs In A Basket

This Mexican Eggs In A Basket recipe is SO filling despite being only 404 calories. It’s super tasty and great for breakfast or lunch – or dinner for that matter!

Give it a try. You want regret it.

Mexican Eggs In A Basket

Course: Breakfast, Lunch, DinnerDifficulty: Intermediate
Servings

1

servings
Calories

404

kcal
Total time

15

minutes

This recipe is SO filling despite being only 404 calories. It’s super tasty and great for breakfast or lunch – or dinner for that matter!

Ingredients

  • 1 tbsp olive oil

  • 2 large whole egg

  • 1 clove garlic, crushed

  • 200g tinned chopped tomato

  • 1 red bell pepper, diced

  • 1 tsp coriander, finely chopped

  • 1/2 medium red chilli, deseeded and finely chopped

  • 1 tsp cumin

  • 1 tsp oregano

  • 1 small white onion, diced)

Method

  • Heat a small non-stick frying pan over a medium heat and add the oil. Throw in the onion, garlic, cumin, chilli, and oregano and allow to cook for 5 minutes, stirring often until the onion is soft.
  • Add in the tomatoes and the diced pepper together and leave to cook for a further 5 minutes. Do not stir.
  • After 5 minutes the tomato, pepper, and onion base should be set. Make two holes in the base and crack your eggs in. Place a lid on the pan and leave to cook for a further 5 minutes or until the eggs are set.
  • Spoon out the mixture onto your plate being careful not the mash up the eggs. Or just eat it out of the pan like I do!

Notes

  • Protein: 18g | Carbs: 25g | Fats: 25g

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