Servings: 2 to 4
Preparation: 10 minutes
Cooking time: approximately 30 minutes
Ingredients
- 250 ml (1 cup) chopped onion
- 3 cloves garlic, finely chopped
- 250 ml (1 cup) diced red or green bell pepper
- 60 ml (1/4 cup) olive oil or butter
- 500 ml (2 cups) canned red kidney beans, rinsed and drained
- 250 ml (1 cup) whole kernel corn
- 250 ml (1 cup) tomato puree
- 30 ml (2 tbsp) Tex-Mex spice mix
- 4 eggs
- 125 ml (1/2 cup) grated cheese of your choice (cheddar or mozzarella)
- Salt and pepper to taste
Trim
- 2 to 4 slices of country bread
- 30 ml (2 tbsp) garlic butter
- 15 ml (1 tbsp) fresh coriander leaves, chopped
Preparation
- Preheat oven to 190°C (375°F), rack in center.
- In a pan, sauté the onion, garlic and pepper in olive oil or butter for 5 minutes.
- Add the kidney beans, tomato puree, corn, and Tex-Mex spices. Stir and simmer for 15 minutes.
- Pour the mixture into an ovenproof baking dish.
- Crack the eggs one by one and gently place them on the surface. Season with salt and pepper, scatter over the grated cheese, and bake for 15 minutes, until the egg whites are set but the yolks remain runny.
- Meanwhile, toast the bread slices, then rub or spread them with garlic butter.
- Serve warm, garnished with chopped fresh cilantro and accompanied by toasted bread with garlic butter.
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