Mexican Breakfast Egg & Baked Potato

You can add mushrooms or capsicum with the beans if you like and if you like a bit of heat then a pinch of chilli or sauce.  Add a couple of slices of avocado if you like.

This recipe is low sodium, low sugar, low saturated fat and high protein.

Ingredients

• 2 small potatoes
• 100g red kidney beans, drained and rinsed
• ½ onion, diced
• 2 tsp. olive oil
• ¼ cup crushed or diced canned tomatoes
• 2 tsp. taco or fajita seasoning mix
• 1 tbsp. tomato paste
• ¼ cup water if needed
• 2 eggs
• Chives for garnish

Method

1. Pierce your potato a couple of times. Place on a plate and microwave for about 8 minutes, depending on the size of your potatoes. When cooked take out and place on your plates.
2. Whilst potato is cooking, heat a small non-stick frypan with olive oil and sauté your onion for a few minutes until softened. Add your beans and canned tomatoes, season with your taco/fajita seasoning mix and water if needed. Stir in tomatoes paste and let simmer for a few minutes.
3. Boil a pot of water to poach your eggs. Once your water starts to boil turn down to a simmer, swirl centre of water with a spoon and drop in your egg, one at a time. Usually 4 minutes from then your egg should be cooked.
4. Cut your potatoes down centre then in half. Place your bean mixture in centre of each potato then your poached egg. Garnish with chopped chives.