Mexican-inspired beans and eggs

Mexican-inspired beans and eggs

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  • 2
  • Easy
  • Meat-free
  • 10 minutes
  • 25 minutes


  • 6 Woolworths snacking peppers, halved
  • 6 Woolworths baby sweet potatoes, halved
  • 2 T olive oil
  • sea salt and freshly ground black pepper, to taste
  • 30 g butter
  • 2 large free-range eggs
  • 1 T Woolworths fajita spice
  • 1 x 400 g can Woolworths black beans, drained and rinsed
  • fresh coriander, for serving
  • ½ red onion, sliced, for serving

Cooking Instructions

1, Preheat the oven to 200°C. Toss the peppers and sweet potatoes in the olive oil, arrange on a baking tray and season to taste. Bake until the potatoes are tender and crisp for about 25 minutes. The peppers might be ready before the potatoes; remove them from the oven until the potatoes are cooked.

2. Heat the butter in a hot non-stick pan and add the eggs. Once they are almost cooked to your liking, add the fajita spice and black beans to warm through, about 30 seconds.

3. Serve everything hot out of the pan with the sweet potatoes and peppers, coriander and sliced red onion.

Find more breakfast recipes here.

Photography: Myburgh du Plessis
Food assistant: Kate Ferreira

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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