Loaded Mexican Wedges with Fried Eggs and Tomato Salsa

Loaded Mexican Wedges with Fried Eggs and Tomato Salsa

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, October 1, 2017.
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While cooking, turn wedges once, and only once. This will ensure a perfectly crispy golden finish!

Ingredients

Mexican Wedges

  • 400g potatoes, scrubbed and cut into 1.5cm-thick wedges
  • 2 teaspoons Mexican spice mix

Chilli Beans

  • 1 shallot, finely diced
  • 1 clove garlic, minced
  • 1 courgette, finely diced
  • 1 tablespoon Mexican spice mix
  • 2 tablespoons tomato paste
  • 1 can kidney beans, drained and rinsed
  • 1 cup vegetable stock
  • ½ teaspoon salt

Tomato Salsa

  • ¼ red onion
  • 1 tomato
  • 1 capsicum, core and seeds removed
  • 1 Lebanese cucumber
  • 1-2 handfuls of baby kale leaves
  • 1 teaspoon vinegar (e.g. white wine, red wine, cider)
  • 2 teaspoons olive oil

To Serve

  • 4 eggs
  • 1 pottle lite sour cream

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Toss wedges on prepared tray with first measure Mexican spice mix and a drizzle of oil. Season with salt and pepper and bake for about 22 minutes, until golden and crunchy.
  2. While wedges cook, heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook shallot, garlic and courgette for 2-3 minutes, stirring regularly, until softened. Add second measure of Mexican spice mix and tomato paste, and cook for a further 1-2 minutes, until fragrant.
  3. Add kidney beans, stock and salt, bring to a simmer then reduce heat to medium. Simmer for 2-3 minutes, until almost all liquid has evaporated. Remove from heat and season to taste with salt and pepper.
  4. While beans simmer, finely dice red onion; dice tomato and capsicum 2cm; remove seeds from cucumber and dice 2cm. Add all to a medium bowl and toss with kale, vinegar and olive oil. Season to taste with salt and pepper.
  5. To cook eggs, heat a drizzle of oil in a medium, nonstick, fry-pan on medium heat. Crack eggs in, one-byone, and cook for 4-5 minutes, until whites are set, yolk is runny and edges are becoming crispy. Cover pan with a lid to help eggs cook, if desired.
  6. To serve, pile Mexican wedges, chilli beans, fried eggs, tomato salsa then sour cream onto plates or all together on a platter to share.

Nutritional Information

Energy 2197 kj
525 kcal
Protein 29.2g
Carbohydrate 58.3g
Fat 18.0g