Mexican eggs and kumara
Ready in around 20 mins
- Energy: 2723kj (650Kcal)
- Protein: 28g
- Carbohydrate: 77g
- Fat: 24g
- Contains: Gluten, Egg, Soy, Milk
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.
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.
- 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