$Tex-Mex eggs$

Tex-Mex eggs

Name: Tex-Mex eggs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 2 large sweet potatoes cut into chunks; 1 lime cut into wedges; 1 tbsp vegetable oil; 1 red onion sliced; ½ small pack coriander stalks chopped and leaves picked; 1 tsp smoked paprika; 1 tsp ground cumin; 400g can black beans drained and rinsed; 4 eggs; 1 avocado sliced; handful cheese tortilla chips and some hot sauce (optional), to serve

Sophie Godwin – Cookery writer

Save recipe

Serves 2

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 3.6 out of 5.8 ratingsRate

loading...

These speedy Tex-Mex eggs are an ideal veggie supper and pack in four of your five-a-day. Leaving the skin on the sweet potato adds texture and minimises waste

Gluten-free

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Tortilla tapas

A star rating of 4.4 out of 5.24 ratings

Seeded flatbreads

A star rating of 4.2 out of 5.5 ratings

Tex-Mex beans

A star rating of 4.4 out of 5.3 ratings

Ingredients

Nutrition

Units:

MetricUS

2 large sweet potatoes

cut into chunks
1 lime

cut into wedges
1 tbsp vegetable oil
1 red onion

sliced
½ small pack coriander

stalks chopped and leaves picked
1 tsp smoked paprika
1 tsp ground cumin
400g can black beans

drained and rinsed
4 eggs
1 avocado

sliced
handful cheese tortilla chips

and some hot sauce (optional), to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal753
fat31g
saturates6g
carbs81g
sugars36g
fibre25g
protein26g
salt1.3g

Method

step 1

Put the sweet potato and half the lime wedges in a microwaveable bowl. Cover with cling film and cook on high for 7 mins until soft. Discard the limes.
step 2

Meanwhile, heat the oil over a medium heat in a large frying pan, add the onion and cook for 5 mins. Stir in the coriander stalks and spices, cook for 1 min more, then tip in the black beans and add some seasoning. Gently stir in the sweet potato (you want some chunky pieces), then make four wells in the mixture. Crack in the eggs, then cover and cook for about 8 mins until the whites are set and yolks runny.
step 3

Top with the avocado and coriander leaves, and serve with the remaining lime wedges. Crush over some tortilla chips and drizzle with hot sauce, if you like.

Recipe from Good Food magazine, April 2017

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.6 out of 5.8 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now