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Brunch · Mexican

Huevos con Chile y Queso (Baked Eggs with Chile and Cheese)

30 min Serves 4 ~366 kcal/serving ~£5.00 (£1.25/serving) Gluten-freeKid-friendlyVegetarian

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Ingredients

  • 6 large eggs
  • 1 tbsp ancho chilli paste
  • 400 g tomatoes
  • 1 onion
  • 2 garlic cloves
  • 80 g mature cheddar, grated
  • 6 corn tortillas

Nutrition (per serving)

Calories
366 kcal
Protein
22 g
Carbohydrate
24.9 g
of which sugars
5.7 g
Fat
18.8 g
of which saturates
7.7 g
Fibre
4.8 g
Salt
0.85 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Fry the onion and garlic cloves in a wide ovenproof pan for 5 minutes until soft.

  2. 2

    Stir in the ancho chilli paste and chopped tomatoes and simmer for 10 minutes until thickened.

  3. 3

    Make 6 small wells in the sauce and crack in the large eggs.

  4. 4

    Scatter over the mature cheddar and bake at 200C (180C fan, gas 6) for 10-12 minutes until the whites are set and the cheese is melted.

  5. 5

    Warm the corn tortillas and serve alongside.

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