Mexican baked eggs

Mexican baked eggs

Cut the Carbs!

Everyone needs a few self-sufficient breakfast recipes. The sort of thing that you can pull together when you’re feeling a touch dusty, perhaps from the pleasures of a few too many margaritas the night prior. Baked eggs are a saviour. There’s no need to faff about with poaching or scrambling to order – just crack a few eggs over a base of spiced black beans and plop them in the oven while you go about organising juices and caffeine. These ones have a south-of-the border accent. Serve them with a good thwack of guacamole and some hot sauce and you’ve got a breakfast that can pull anyone back from the brink, no matter how many shots of Patrón you sipped.


Quantity Ingredient
2 red peppers, halved and deseeded
250g cherry tomatoes, halved
1 tablespoon olive oil, plus extra if needed
50g chorizo, diced, (optional)
1 red onion, peeled and diced
1 small chilli, diced
1 tablespoon ground cumin
1/2 tablespoon ground coriander
1 pinch dried chilli flakes
1 large handful fresh coriander, stems finely chopped and leaves reserved
2 x 400g tins of black beans, rinsed
10g dark chocolate, (minimum 70% cocoa solids)
1 teaspoon chipotle puree
or 1/2 teaspoon ground chipotle, (optional)
4 eggs
4 teaspoons greek yoghurt
sea salt
freshly ground black pepper


Quantity Ingredient
2 ripe avocados, deseeded and peeled
squeeze lemon or lime juice
chilli sauce, (optional)


Quantity Ingredient
4-6 ramekins
or small ovenproof bowls


  1. Preheat the oven to 150˚C.
  2. Drizzle the peppers and tomatoes with the olive oil and place in the preheated oven to roast for 45 minutes or until lightly blistered. (You can do this the night before if you prefer, or substitute with roasted peppers from a jar, in which case just throw the fresh tomatoes in when you add the beans.)
  3. Place the diced chorizo in a heavy-based saucepan or casserole dish over medium heat. Sauté it until it starts to leach crimson oil. If it is a drier chorizo, you may want to add 1–2 tablespoons olive oil to the pan, then throw in the onion, fresh chilli, cumin, coriander, chilli flakes and coriander stems.
  4. Sauté for 5–7 minutes or until the onion has softened. Add the black beans, chocolate and chipotle, if using, and stir to combine.
  5. Take the roasted peppers out of the oven and leave them to cool just until you can handle them without burning yourself. Raise the oven temperature to 180˚C.
  6. Slice the peppers and add them, along with the roasted tomatoes and the oil they cooked in, to the pan with the beans. Stir to combine. Taste and adjust the seasoning with salt and pepper and more chilli if you want.
  7. Place 2–3 tablespoons of the bean mixture in the bottom and up the sides of each ramekin, creating a well in the centre. Ensure there’s at least 2 cm clear at the top for your egg. Place the ramekins on a baking tray.
  8. Gently crack an egg into each ramekin, taking care not to puncture the yolk. Float a teaspoon of Greek yoghurt over the top of the yolk. You can leave your eggs like this until you’re ready to eat.
  9. When your guests have arrived and just before you’re ready to eat, put the ramekins in the oven and bake them for 10–12 minutes or until the whites are solid but the yolks are still a little runny.
  10. While they’re baking, make a quick guacamole by mashing the avocado with the chopped coriander, a squeeze of citrus and a little chilli sauce, if you like. Serve the baked eggs with the guacamole.


  • This will leave you with a little extra beans. They’re delicious as a warm salad later on.
low carb
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