Eggs-Mex
Feb 04, 2025Serves: 3 Cook Time: 25 mins
Ingredients:
- 2 tbsp coconut oil
- 1 onion, finely chopped
- 2 peppers, finely chopped
- 400g lean minced beef
- 2 tbsp fajita spice mix
- 400g tin of chopped tomatoes
- 3 eggs
- 50g Cheddar, grated
- a handful of coriander leaves
- 3 tbsp natural yoghurt
- 3 wholemeal pittas, toasted (optional)
Method:
- Heat the oil in a large pan over a medium heat. Add the onion and peppers and cook for 5 minutes, until softened. Stir in the mince and fajita spice. Cook for about 10 minutes, stirring often, until the beef is cooked through. Stir in the tomatoes and cook for 5 minutes. Use a ladle to create three shallow wells, each one about 5cm wide, in the mince.
- Crack one egg into each of the wells in the mince. (If you are an expert egg-cracker, just crack them straight into the wells. Otherwise, crack each egg into a separate cup and then gently tip the egg from the cup into the well.) Cover the pan with a lid and leave the eggs to cook for about 4 minutes, until set.
- Remove the pan from the heat and sprinkle in the Cheddar. Divide the mince between warmed serving plates, ensuring that each person gets an egg. Sprinkle over the coriander. Serve with a dollop of natural yoghurt and toasted pitta on the side.
