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Salsa baked egg & bean skillet with crispy tortillas

One salsa baked egg & bean skillet with crispy tortillas

Salsa baked egg & bean skillet with crispy tortillas

Name: Salsa baked egg & bean skillet with crispy tortillas
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 8 small corn tortilla wraps; sunflower or olive oil for frying; 1 large onion halved and sliced; 1 red or green pepper sliced; 2 garlic cloves crushed; 2 green chillies sliced (deseeded, if you prefer less heat); 1 tbsp chipotle paste; 280g salsa (any heat level will work); 400g can chopped or crushed tomatoes; 2 x 400g can cans pinto or black beans drained; 8 eggs; 100g feta; 1 lime juiced; handful of chopped coriander

Cassie Best

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Serves 4

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 3.6 out of 5.3 ratingsRate

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Make this easy brunch to feed a crowd. It’s all cooked in one pan so perfect for camping, and you can double the quantities to feed a larger group

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Ingredients

Nutrition

Units:

MetricUS

8 small corn tortilla wraps
sunflower or olive oil

for frying
1 large onion

halved and sliced
1 red or green pepper

sliced
2 garlic cloves

crushed
2 green chillies

sliced (deseeded, if you prefer less heat)
1 tbsp chipotle paste
280g salsa

(any heat level will work)
400g can chopped or crushed tomatoes
2 x 400g can cans pinto or black beans

drained
8 eggs
100g feta
1 lime

juiced
handful of chopped coriander

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Nutrition: Per serving

kcal633
fat24g
saturates9g
carbs65g
sugars15g
fibre12g
protein34g
salt2.51g

Method

step 1

Slice each tortilla in half, then into 1cm strips. Pour a thin layer of oil into a wide frying or paella pan and set over a medium heat. Once hot, fry the tortilla strips in batches, keeping them in a single layer, until golden and crisp on both sides. Lift out onto kitchen paper using a slotted spoon and leave to drain. Season with sea salt flakes and set aside.
step 2

Cook the onion and pepper in the pan, adding a little more oil, if needed. Cook for 8-10 mins, stirring occasionally until starting to soften and catch slightly at the edges. Add the garlic, half the chillies and the chipotle paste, and cook for another 1-2 mins until fragrant.
step 3

Pour in the salsa and tomatoes. Season well, bring to a simmer and cook for 8-10 mins until slightly thickened. Taste and add a pinch of sugar, if needed, or a little more chipotle paste for deeper heat.
step 4

Stir in the beans and return to a simmer. Reduce the heat slightly and, using a spoon, make small gaps in the mixture. Crack the eggs into the gaps, then season the eggs. Crumble over the feta, then cover the pan with a lid and cook for 8-10 mins, or until the eggs are cooked to your liking. Check regularly and, if cooking over a campfire or uneven heat, turn the pan occasionally to ensure even cooking.
step 5

Sprinkle over the lime juice and scatter over the coriander and remaining chillies. Top with most of the tortilla strips, then serve the rest on the side.

Cassie's tips

Cooking over a portable gas cooker can take a bit of practise, but with these tips, you’ll be making meals at camp like a pro.

Stabilise your set-up Cook on a flat, sheltered surface – even a slight wobble can send a full pan sliding. Uneven heat can also make cooking frustrating.

Shield the flame Wind is the biggest enemy of a gas hob, so use a windbreak to keep the flame steady.

Preheat properly Portable hobs run hot in the centre. Let the pan heat up gradually over a medium flame to avoid scorching.

Cook in stages If your hob is small, don’t overcrowd the pan. Batch-cooking gives you better control.

Use a lid whenever you can It speeds up cooking, saves fuel, and helps dishes like eggs cook evenly without needing high heat.

Mind your fuel Keep an eye on gas levels – simmering dishes, as you do in this recipe, can use more fuel than you expect.

Recipe from Good Food magazine, July 2026

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A star rating of 3.6 out of 5.3 ratings

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