Back to Recipes

Mexican eggs and kumara

with chipotle mole and avocado crema

Ready in around 20 mins

RECIPE FACT:
Tortillas date back as far as 10,000 years BC and were the principal food source of the Aztecs.
Nutritional Info:
  • Energy: 2723kj (650Kcal)
  • Protein: 28g
  • Carbohydrate: 77g
  • Fat: 24g
  • Contains: Gluten, Egg, Soy, Milk
Serving Amount:
Serves 1 person
Cooking Instructions:
  • Before cooking:

    PREHEAT THE OVE TO 210⁰C (FAN BAKE).

  • 1. TO COOK THE KUMARA AND TORTILLAS:

    Line an oven tray with baking paper. Place the steamed kumara on the tray, drizzle with oil and bake in the oven for 18-20 mins. Wrap the wholemeal tortillas in tin foil and place in the oven with the kumara when there is 5 mins remaining. Roughly chop the coriander including the stalks.

  • 2. TO COOK CHIPOTLE MOLE:

    Slice the roasted red capsicum into 1 cm strips. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the corn and capsicum and cook for 4-5 mins stirring occasionally to create a char. Add the chipotle mole and cook for 1-2 min. Stir through the baby spinach until just wilted and season with salt and pepper.

  • 3. TO COOK THE EGGS:

    Using a spoon, make 2 indents in the chipotle mole and reduce the heat to medium-low. Crack an egg into each indent and cover with a lid or tin foil. Cook for 3-5 mins until the whites are cooked – a little longer if you prefer firmer eggs. Season with salt and pepper.

  • TO SERVE:

    Spoon eggs and chipotle mole onto a plate. Top with roasted kumara and dollop with avocado crema. Sprinkle with chopped coriander and serve with tortillas on the side for dipping.

Ingredients In your box:
  • 1 packs of eggs
  • 1 pack of steamed kumara
  • 1 pack of wholemeal tortillas
  • 1 pot of chipotle mole
  • 1 pot of avocado crema
  • 1 pot of corn
  • 1 pot of roasted capsicum
  • 1 bag of baby spinach
  • 1 bag of coriander

SHARE YOUR CREATION WITH US!

use the hashtag #woopnz to be featured