Mexican Style Corned Beef & Baked Eggs

In a twist on huevos rancheros, eggs are baked in a rich tomato and corned beef ragu. Perfect for brunch or a light supper.

📝 Ingredients

• 1 tbs olive oil
• 1 small onion or large shallot – peeled and chopped
• 2 cloves garlic – peeled and chopped
• 1 orange pepper – deseeded and chopped
• 1/2 tsp dried chillis
• 1 can chopped tomatoes – a good quality brand will give a better result
• 1 red bell pepper
• 1/2 a 340g can Princes corned beef – diced
• 4 eggs – free range
• 60 g grated cheese – I use cheddar
• Fresh coriander
• 1 lime cut into wedges
• Tortilla chips

👨‍🍳 Instructions

1. 1Pour the olive oil into a large frying pan, add the onion and garlic and fry for a few minutes until starting to turn golden. Add the peppers, season with pepper and salt and fry until soft. Add the tinned tomatoes, the chilli and cook for about 5 minutes.
2. 2Once the sauce has thickened add in the Princes Corned Beef, stir and cook for another few minutes until you have a rich thick corned beef ragu.
3. 3Divide the mixture between 4 mini casseroles, or pour into one large gratin dish.
4. 4Make a well in the centre of each dish and pour in an egg. Top with a sprinkling of grated cheese. Bake at 180C / GM 4 for 15 – 20 minutes until the whites have set but the centre still has some wobble.
5. 5Top with fresh coriander and serve with a wedge of lime and some tortilla chips.