Baked Mexican egg tortillas

Recipe from: 17 October

Ingredients 13
Servings 1
Minutes 00:15


Serving Change
  • An ovenproof pan
  • 2-4
    tortilla wraps (depends on size of pan)
  • 1/2
    tin red kidney beans
  • 1
    small to medium onion
  • 8-10
    chunky tomato salsa
  • 2
    sliced, pickled jalapenos
  • A handful of grated cheese
  • 2-4
  • 1
  • 2-3
    sour cream
  • 20
    fresh coriander
  • A squeeze of lemon juice
  • Salt and pepper


Preheat your oven to 180°C. Finely chop the onion and coriander and grate the cheese and set aside. Slice the avo, season with some lemon juice ad salt and set aside.

Put an oven proof pan on the stove on low to medium heat (this helps to warm ingredients before you put the pan in the oven). Then place the tortilla wrap in the ovenproof pan – if your pan is bigger than the wrap rather use a few tortillas so that the wraps cover the base of the pan and the sides. Then smear the tortilla wrap/s with chunky tomato salsa, covering well (keep a tablespoon or two of the chunky salsa aside to add at the end).

Then add the beans, chopped onions, jalapenos and grated cheese to the pan and crack your eggs oveer the top.

Now put the ovenproof pan into the preheated oven for 18-20 minutes. Once ready, remove, add the avo and a few dollops of sour cream as well as the remaining salsa. Garnish with the fresh corainder and get stuck in. Enjoy!

Reprinted with permission of Chef Dom
To visit Chef Dom’s blog, click here.

Read more on: bake  |  egg


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