Mexican Eggs

A great combination of eggs and vegetables.

Ingredients


  • 400 g can chopped tomatoes
  • 175 g can sweetcorn
  • 0.50 a red pepper (chopped)
  • 0.50 a teaspoon minced garlic
  • 1 medium chopped onion
  • 8 eggs
  • 100 g grated cheddar cheese
  • salt and pepper

Method

  1. Open the cans and prepare the vegetables: drain the sweetcorn but keep the tomato juice.
  2. Take a deep dish and mix all the vegetables very well, adding plenty of seasoning.
  3. Put half into a deep oven proof dish; then put the eggs on top.
  4. Cover this with the rest of the vegetables, grate the cheese and lay it over the top.
  5. Put it into a hot oven 200°C (400°F/Gas 6) and cook for about half an hour until the top is nicely golden and bubbling.
  6. Serve hot with rice or mashed spuds.
  7. Incidentally, you can also put mashed potatoes on top, or any leftover ham or chicken.
  8. Very sustaining on a cold day!




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