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Method
Step 1
Preheat oven to 200°C. Place the garlic baguette on a baking tray. Bake for 12 mins or until golden brown. Cut into slices.
Step 2
Meanwhile, combine tomato and beans in a large ovenproof frying pan over medium-high heat. Bring to the boil. Reduce heat to medium. Make 4 indents in the surface of the tomato mixture. Crack eggs into the indents. Cover and cook for 8 mins or until the eggs begin to set.
Step 3
Preheat grill on high. Sprinkle tomato mixture with cheddar. Cook under the grill for 2 mins or until golden brown and bubbling. Serve with garlic baguette.
2 x 400g cans Mexican mixed beans, rinsed, drained
4 Coles Australian Free Range Eggs, at room temperature
1 cup (120g) coarsely grated tasty cheddar
Description
This Mexican-style baked egg recipe is served with garlic bread for a filling and satisfying meal.
Method
Step 1
Preheat oven to 200°C. Place the garlic baguette on a baking tray. Bake for 12 mins or until golden brown. Cut into slices.
Step 2
Meanwhile, combine tomato and beans in a large ovenproof frying pan over medium-high heat. Bring to the boil. Reduce heat to medium. Make 4 indents in the surface of the tomato mixture. Crack eggs into the indents. Cover and cook for 8 mins or until the eggs begin to set.
Step 3
Preheat grill on high. Sprinkle tomato mixture with cheddar. Cook under the grill for 2 mins or until golden brown and bubbling. Serve with garlic baguette.
