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Mexican eggs

and arroz with coriander salsa

Ready in around 20 mins

RECIPE FACT:
In Mexico, arroz is the Spanish word for rice which is usually flavoured with tomato, onion, and garlic.
Nutritional Info:
  • Energy: 3029kj (724Kcal)
  • Protein: 33g
  • Carbohydrate: 83g
  • sugars: 28g
  • Fat, total: 22g
  • saturated: 6g
  • Sodium: 1775mg
  • Contains: Egg, Milk, Soy
Serving Amount:
Serves 2 people
Cooking Instructions:
  • 1. TO PICKLE THE ONIONS:

    Peel and finely slice the red onion and place in a bowl with the pickling liquor. Toss to combine and set aside. Place the black beans into a sieve, rinse under cool running water and drain well.

  • 2. TO COOK THE ARROZ:

    Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the corn and cook for 3-4 mins stirring occasionally to create a char. Open the bag of steamed brown and wild rice, squeezing gently on the bag to break up any large clumps. Add the rice and black beans to the pan and season with salt. Cook, stirring regularly for 1-2 mins. Turn the heat down to medium and pour in the chipotle mole. Add the baby spinach, stir to combine, and cook for 1 min. Make dips in the arroz and break a free-range egg into each dip. Season with salt and cover the pan with a lid or tinfoil. Simmer gently for 2-3 mins until the egg whites have just set – cook a little longer for firmer eggs.

  • TO SERVE:

    Spoon the Mexican eggs and arroz onto plates. Dollop with coriander salsa and top with pickled onions.

Ingredients In your box:
  • 1 pack of free-range eggs
  • 1 tin of black beans
  • 1 pack of steamed brown and wild rice
  • 1 pot of chipotle mole
  • 1 pot of coriander salsa
  • 1 pot of pickling liquor
  • 1 pot of corn
  • 1 bag of baby spinach
  • 1 red onion

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