Community|Health & Wellbeing|Innovation Campus|UOW

Mexican Eggs

Serves: 4

Time: 25 mins


  • 1 large red capsicum, chopped
  • 300g extra lean beef mince
  • 3 teaspoons mild paprika
  • 400g can four bean mix, rinsed, drained
  • 400g can finely chopped tomatoes
  • 60g baby spinach leaves
  • 4 eggs
  • 4 low-fat tortillas, warmed


1. Heat 1 tablespoon olive oil in a large, deep-frying pan with lid over medium-high heat. Add capsicum and beef and cook, breaking up mince with a wooden spoon, for 5 minutes or until browned. Add paprika and cook, stirring, for 1 minute.

2. Add beans, tomatoes and 1/3 cup water and bring to the boil. Reduce heat to medium and simmer for 5–7 minutes or until sauce reduces slightly. Reserving a few leaves for garnish, stir in spinach, then cook for 1 minute or until just wilted.

3. Using the back of a spoon, make four indents into tomato mixture. Crack eggs into indents, then cover pan and simmer for 5 minutes or until whites are set and yolk is cooked as desired. Scatter with reserved spinach, then serve eggs with tortillas.

Nutrition Info (per serve)

Calories 560cal

Kilojoules 2342kJ

Protein 37.5g

Total fat 18.8g

–Saturated fat 4.6g

Carbohydrates 53.2g

–Sugars 13.1g

Dietary fibre 11.4g

Sodium 795mg

Calcium 137mg

Iron 7.6mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used.
Recipe from

Recent news

View all

Subscribe for updates