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Mexican-style baked eggs with garlic bread

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  • Vegetarian
  • No added sugar
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free

This Mexican-style baked egg recipe is served with garlic bread for a filling and satisfying meal.

  • Serves4
  • Cook time25 minutes
  • Prep time5 minutes
Four baked eggs with Mexican mixed beans and garlic bread


  • 450g pkt Coles Kitchen Garlic Baguette Twin Pack
  • 2 x 400g cans diced tomatoes
  • 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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. 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.

Nutrition Information


Energy: 3025kJ/724 Cals (35%)

Protein: 35g (70%)

Fat: 28g (40%)

Sat fat: 14g (58%)

Carb: 74g (24%)

Sugar: 4g (4%)

Fibre: 1g (3%)

Sodium: 10mg (1%)

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