Pepper Baked Eggs With Mexican Grains
These pepper baked eggs stuffed with our Mexican-inspired Tasty Grains are delicious for a delicious brunch or lunch. The creamy avocado makes a delightful topping.
Method
Preheat the oven to 200C/180Cfan/Gas 6
Prepare the grains according to the packet instructions.
Place the pepper halves on a microwaveable plate, lightly season and microwave for 6 minutes or until just tender (alternatively place cut-side up on a baking tray, drizzle with oil and season and bake for 20 minutes or air fry for 8-10).
Stir the tomato, jalapeno, beans and half the herbs through the grains.
Arrange the pepper halves in a lightly oiled baking dish. Spoon in the grains, but don’t overfill as you need room for the egg. Carefully crack an egg into each stuffed pepper and season with a pinch of salt and a small sprinkling of cumin.
Cook in the oven uncovered for 10-12 minutes or until the eggs are cooked to your liking (alternatively air fry for 5-6 minutes)
Meanwhile put the avocado, sour cream, garlic and a good squeeze of lime juice in a mini food processor (or mash well with a fork). Blitz until creamy. Leave creamy or adjust the consistency with a splash of water if you prefer a drizzling sauce. Season with salt to taste.
Top the pepper baked eggs with coriander and crumbled cheese and serve immediately with a dollop of the avocado cream and a splash of hot sauce if you like.
Ingredients
- 2 ripe vine tomatoes, chopped
- 2 tbsp sliced jalapenos from a jar, chopped
- 200g tin of pinto beans, black beans or sweetcorn
- 1 x packet of Ainsley Mexican-inspired grains
- 2-3 large red peppers, halved lengthways, deseeded
- 4-6 eggs
- ¼ tsp ground cumin (optional)
- 2 tbsp chopped fresh coriander or parsley
- salt & freshly ground black pepper
- 80g feta, crumbled
- (Mexican) hot sauce, to serve (optional)
- Avocado Cream (optional)
- 1 avocado, destoned and peeled
- 60ml sour cream or Greek yoghurt
- 1 clove of garlic, minced
- ½ lime, for squeezing