Mexican eggs and beans

  • 2 large chopped onions
  • 800g tin of chopped tomatoes
  • 2 chopped capsicums (bell peppers)
  • 400g tin of kidney beans
  • 1 packet of mexican seasoning
  • 5 eggs
  • 1/2 cup of tasty cheese grated

Cook the onions and capsicum in a little olive oil until soft on medium heat, add mexican seasoning mix, tinned tomatoes and kidney beans, add a can of water and then simmer for 20 minutes until everything is soft.  Make a well in the beans and break an egg into the bean mix – this recipe fed my family of 5 with an egg each, keep making wells and adding eggs until you have enough eggs in there to serve.  Cook with lid on pan until eggs set – add cheese (and if you like put under a hot grill for a few minutes to crisp up the cheese) and serve with rice, sour cream and chopped fresh coriander.

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