Makes:
4
Prep Time:
40
Cook Time:
40
Ola! A great option for when you’re short on time or have unexpected guests, this new recipe from Mexico is a feast of colours and flavours.
Recipe provided by NZ Eggs
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Ingredients
2 tbs olive oil
1 small red onion
halved, thinly sliced
2 cloves garlic
finely chopped
1 yellow or red capsicum
halved, deseeded, sliced
1 cob sweet corn
kernels removed
1/3 cup coriander leaves
chopped
200 g mini roma tomatoes
halved lengthways
8 large eggs
at room temperature
store bought tomato salsa
diced avocado, coriander leaves & lime wedges
to serve
Allergy Advice
Contains Eggs
Equipment
- 1 20cm non-stick ovenproof frying pan
- 1 jug
Instructions
- Preheat grill on medium-high. Heat oil over medium heat in a 20cm non-stick ovenproof frying pan with oil. Add onion and garlic and cook for 3-4 minutes until soft. Add capsicum and corn, cook, stirring often, for 4-5 minutes until capsicum softens. Stir in chopped coriander.
- Spread mixture evenly over the base of pan. Scatter tomatoes over mixture. Whisk eggs in a jug. Pour egg mixture over vegetables. Shake the pan to evenly distribute egg. Reduce heat to medium-low and cook for 8-10 minutes or until almost set.
- Place pan under hot grill for 3-5 minutes or until top just sets. Stand for 5 minutes then transfer to a board. Cut into wedges. Serve with tomato salsa, diced avocado, coriander and lime wedges.
