Overall time needed: 15 minutes

If you’re looking for a healthy recipe packed with protein whilst being super tasty, these Mexican eggs are one to try! They’re really quick to prepare making them a perfect midweek meal idea, and are also vegetarian, so are great for any of you who celebrate Meat-Free-Mondays!

Ingredients (Serves 2):

• 3 mushrooms (sliced)
• 5 cloves of garlic (finely chopped)
• 2 eggs
• 10 cherry tomatoes (chopped in half)
• 50g sweetcorn
• 100g black beans
• Few sprigs of coriander
• Few basil leaves
• 1 teaspoon paprika
• 1 teaspoon chilli flakes
• Salt and pepper to season
• 25g feta cheese
• 1 tablespoon olive oil

Method:

1. Add your olive oil, mushrooms, sweetcorn and black beans to a frying pan and cook on a low heat for 1 – 2 minutes.  The heat should remain low throughout this recipe to avoid the ingredients burning.
2. After this, add the cherry tomatoes and paprika, chilli flakes, garlic and salt and pepper and toss the ingredients to they are covered in the spices.
3. Crack the eggs into the pan and cover until the eggs are cooked through (this should take around 2 minutes for a runny yolk or around 4 minutes for a hard yolk)
4. Turn the heat off and add the coriander and basil leaves to the pan and then crumble the feta cheese on top.