Mexican eggs with potatoes & tortilla chips
Mexican eggs with potatoes & tortilla chips
911kcal Per person
35g Protein
94g Carbs
44g Fat
14g Fiber
Ingredients
- ½ pound potato (227 g)
- ½ onion
- 1 clove garlic (5 g)
- ½ jalapeño pepper
- 1 bell pepper
- 2 tomatoes
- 1 ½ ounce corn (42 g)
- 1 ½ ounce kidney beans (42 g)
- 1 ½ tablespoon olive oil (23 ml)
- 1 teaspoon paprika (ground spice) (2 g)
- 1 teaspoon oregano, dried (2 g)
- ½ teaspoon ground cumin (1 g)
- 2 fluid ounces water (60 ml)
- 2 eggs
- 1 ounce cheddar cheese, shredded (28 g)
- 1 tortilla wrap, whole wheat
Preparing this recipe
- Preheat the oven to 350°F (180°C).
- Peel the potatoes and cut them into cubes. Place the potato cubes in a pot of water and bring to a boil. Parboil for about 5 minutes.
- Meanwhile, finely chop the onion and press the garlic clove. Dice the jalapeño pepper and cut the bell pepper into thin strips. Dice the tomatoes. Rinse the corn and kidney beans together in a colander with cold water and let drain.
- Heat half of the oil in a frying pan. Sauté the onion, garlic and jalapeño for 2 minutes. Add the bell pepper, paprika powder, oregano and cumin and cook for an additional 3 minutes. Add the diced tomatoes and potato cubes along with the water. Let simmer on low heat for about 4 minutes. If needed, add a dash more water. Add the corn and kidney beans and heat through for another 2 minutes.
- Make 2 wells in the mixture with a spoon and crack an egg into each well. Cover the pan with a lid and let cook on low heat for about 7 minutes until the egg whites are set.
- Sprinkle the cheese over the mixture in the last minute so it melts. Season with a bit of pepper and salt.
- Cut the tortillas into wedges. Place them on a baking sheet lined with parchment paper, brush with the remaining oil and sprinkle with some pepper and salt. Place the baking sheet in the oven and bake the tortilla wedges for about 6 minutes until crispy.
- Serve the Mexican eggs with the tortilla chips on a plate.
Requisites:
- Baking sheet with parchment paper
Tip van FitChef
1. Delicious with some fresh coriander.
2. Try replacing the potato with sweet potato.
