Mexican-style veggie traybake
Roasted bell peppers, red onions, and black beans are seasoned with fajita spices and baked with eggs until perfectly set. Topped with melted cheddar, crunchy tortilla chips, and creamy avocado, this traybake is packed with bold textures and flavours. Squeeze fresh lime juice over the top just before serving for a bright, zesty finish.
Ingredients
- Vegetable oil30 ml
Instructions
4 steps- 1
Preheat the oven to 220C/200C Fan/Gas 7. Toss the peppers and red onion chunks with the fajita spice mixture and oil in a very large, shallow roasting tin. Roast for 10 minutes. Stir the tomatoes into the tin and return to the oven for another 10 minutes until the tomatoes are softening and juicy and the peppers and onion are caramelised and tender.
- 2
Meanwhile, mix the diced onion, lime juice, a couple of pinches of salt and pepper and the sugar in a bowl. Mix occasionally and leave to lightly pickle.
- 3
Stir the beans into the roasted vegetables and then make 4 spaces amongst the vegetables that are about 10cm/4in in diameter. Toss together the tortilla chips and grated cheese and stack into four piles amongst the vegetables, scattering any remaining cheese over the top. Crack an egg into each space and return to the oven for 6-8 minutes until the eggs are cooked to your liking and the cheese has melted.
- 4
Stir the avocado into the pickled onion and sprinkle all over the tin. Eat with a good dollop of soured cream and extra tortilla chips, if using.
Nutrition
1 serving ≈ 350 g
Nutrition values are estimates. - means data is unavailable.
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