Mini Mexican eggs
A simple, fun and filling breakfast dish with a bit of a kick! It's the perfect start to the day if you're doing The Bikini Promise.
(Serves 4)
Ingredients:
2 tbsp extra virgin olive oil1 medium onion, peeled and finely sliced4 lean rashers of bacon, trimmed of all visible fat and chopped2 garlic cloves, peeled and crushed2 x 400g cans chopped tomatoes400g can butter beansfreshly ground black pepper, to taste4 preserved jalapeños, deseeded and choppedDash of Tabasco sauce, to taste4 free-range eggs
Method:
Preheat the oven to200°C/gas mark 6
Heat the oil in a large non-stick frying pan over a medium heat. Add the sliced onion and fry, stirring, for 4–5 minutes until soft.
Stir in the bacon, garlic, chopped tomatoes and butter beans, then season with black pepper and add the jalapeños and Tabasco sauce. Stir to combine and simmer, uncovered, over a low heat for 10–15 minutes.
Divide the mixture between four ovenproof ramekins, transfer the ramekins to a baking tray and bake in the oven for 15 minutes, until bubbling
Carefully remove the ramekins from the oven and make a well in the sauce in the middle of each ramekin
Crack an egg into each well and pop the ramekins back in the oven for a final 6–7 minutes, until the eggs are set
From The Bikini Promise, by Sally Bee. Published by Kyle Books, priced £14.99Photography by Clare Winfield