An easy veggie traybake inspired by Mexican migas. Simply roast vegetables with spices, before adding eggs and a nachos-style topping for a quick and nutritious dinner that feels like a treat.
Ingreadient
- 3 peppers, any colour, seeds removed and chopped into 3–4cm/1¼–1½in chunks
- 2 red onions, ½ onion diced and 1½ onions cut into chunks
- 1 x 30g/1oz sachet fajita seasoning mix or 1 tbsp fajita spice blend
- 2 tbsp rapeseed or vegetable oil
- 300g/10½oz cherry tomatoes, larger ones halved
- 1 lime, juice only
- ½ tsp sugar
- 1 x 400g/14oz tin black or kidney beans, drained and rinsed
- 85g/3oz lightly salted tortilla chips, plus extra to serve (optional)
- 60g/2¼oz mature cheddar, grated
- 4 free-range eggs
- 1 ripe avocado, chopped
- salt and freshly ground black pepper
- 200g/7oz soured cream, to serve (optional)
Direction
- 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.
- 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.
- 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.
- 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.
