Mini Mexican Eggs

Vegetarian option


2 tablespoons extra virgin olive oil 

1 medium onion, peeled and finely sliced 

4 lean rashers of bacon, trimmed of all visible fat and chopped (optional)

2 garlic cloves, peeled and crushed 

2 x 400g cans chopped tomatoes 

400g can butter beans 

freshly ground black pepper, to taste

4 preserved jalapeños, deseeded and chopped 

dash of Tabasco sauce, to taste

4 free-range eggs


A simple, fun and filling breakfast/lunch/dinner dish with a bit of a kick!

Omit the bacon to make dish beautifully vegetarian

Serves 4

  1. Preheat the oven to 200°C/gas mark 6. 

  2. Heat the oil in a large non-stick frying pan over a medium heat. Add the sliced onion and fry, stirring, for 4–5 minutes until soft. 

  3. Stir in the bacon, garlic, chopped tomatoes and butter beans, then season with black pepper and add the jalapeños and Tabasco sauce. Stir to combine and simmer, uncovered, over a low heat for 10–15 minutes. 

  4. Divide the mixture between four ovenproof ramekins, transfer the ramekins to a baking tray and bake in the oven for 15 minutes, until bubbling. 

  5. Carefully remove the ramekins from the oven and make a well in the sauce in the middle of each ramekin. 

  6. Crack an egg into each well and pop the ramekins back in the oven for a final 6–7 minutes, until the eggs are set.