Micro Mexican Pot

Micro Mexican Pot
  • Serves: 1
  • Prep: 5mins
  • Cook: 4mins


  • 1 tsp sunflower oil
  • ½ small red onion, sliced
  • ½ red pepper, deseeded and sliced
  • 4-5 cherry tomatoes, halved
  • ¼ fresh red chilli, chopped (or ½ tsp chilli flakes)
  • 50g red kidney beans, drained
  • ½ ripe avocado, peeled and diced
  • 2 large British Lion eggs


  1. In a medium micro-proof dish, mix the oil, onion and pepper. Cover the dish with a microwave-proof plated and cook on high* for two minutes.
  2. Add the cherry tomatoes, chilli, kidney beans and avocado and mix well. Cook on high for one minute.
  3. Make two holes in the mixture and then carefully crack an egg into each hole. Take a cocktail stick and pierce the egg yolks a few times – this stops them exploding during cooking.
  4. Cover with the plate once more and cook on high for one and a half minutes.
  5. Leave to stand for one minute. Serve with sliced wholemeal pitta bread.

* All timings are based on 900W Microwave oven

Nutritional information, per serving:
Calories Carbs Protein Fat Saturates Salt
409 15.6g 20.2g 30.1g 6.5g 0.8g

Click on the stars to rate this recipe:

3.5 / 5 rating (12 votes)

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