Mexican style poached eggs

Whether you’re looking for inspiration for breakfast, brunch, or lunch, these Mexican-style poached eggs are a scrumptious weekend treat. With classic Mexican flavours and protein-packed ingredients, this dish is delicious anytime of the day. Creamy avocado and fresh coriander add the perfect finishing touches.
Ingredients
- 2 Tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, crushed
- 1 tsp Mexican or Taco spice*
- 400 g can black beans, rinsed and drained
- 400 g can chopped tomatoes
- Handful fresh coriander, chopped
- ¼ tsp dried rubbed oregano
- 4 eggs
- 4 large tortillas or wraps
- 1 avocado, diced
If you don't have a Mexican spice or taco spice mix, substitute with ¼ tsp chilli powder and ¾ tsp ground cumin.
Method
- Heat olive oil in a medium-sized lidded frying pan. Add onion and garlic and stir fry over a medium low heat until onion is golden. Stir in Mexican spice.
- Add the black beans and tomatoes and cook for 2-3 minutes or until hot. Add half the chopped fresh coriander with the oregano and stir through.
- Break the eggs individually into the side of the pan. Do not stir the mixture once the eggs have been added. Season with salt and black pepper then cover the pan. Cook for 10 minutes then remove the lid.
- Heat the tortillas according to the packet instructions.
- Remove pan from the heat. Scatter over diced avocado and the remaining fresh coriander.
- Serve the egg and beans on a warmed tortilla.
The beans and tomato sauce make a great taco filling. Make sure the sauce is thick. Fill Tacos and top with lettuce, grated cheese and avocado.
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Reviews (2)
My family love this recipe. It is always a hit! I drop my son Max off to football and can make this recipe and have the kitchen clean by the time I pick him up. A hump day favourite
My family love this recipe. It is always a hit! I drop my son Max off to football and can make this recipe and have the kitchen clean by the time I pick him up. A hump day favourite
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