Mexican-style baked eggs
"This Mexican-style baked eggs recipe is a veggie-friendly dish that's suitable for brunch, lunch, or even dinner"
8.9 / 10
Nutrition per serving:
Percent Daily Values based on a 2,000 calorie diet.
4 corn tortillas, each cut into 8 triangles
1 tbsp olive oil
1 red onion, sliced
2 garlic cloves, crushed
400g tin Grower’s Harvest red kidney beans, drained and rinsed
400g tin chopped tomatoes
100g low-fat Greek-style yogurt
1 lime, 1⁄2 juiced, 1⁄2 cut into wedges
5g fresh coriander, leaves picked
1 small avocado, diced
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