Katie Piper’s mini Mexican egg tortilla cups

  • Serves: 12
  • Prep: 10mins
  • Cook: 20mins

My girls love these either warm from the oven with a squeeze of fresh lime or a great alternative to sandwiches on a picnic

Ingredients

  • 1 tbsp sunflower oil
  • 6 mini wheat and white soft flour tortillas
  • 1 tbsp of sour cream
  • 1 red pepper finely diced
  • 1 198g can sweetcorn, drained
  • 3 large British Lion eggs
  • 1 small red onion, peeled and finely sliced
  • 2 limes
  • Sea salt and freshly ground black pepper

Method

  1. Preheat the oven to 180°c / gas 4 and oil a 12 hole muffin tin
  2. Pile the tortillas and cut into quarters. Push two quarters into each muffin hole, pressing firmly to fit and not leaving any spaces
  3. Cook for 10 minutes until the cups are crispy and lightly brown
  4. Meanwhile, mix the red pepper, sweetcorn, red onions and zest and juice of 1 lime in a medium bowl. Divide the prepared filling into each crisp tortilla cup 
  5. Whisk the British Lion eggs with the sour cream in a jug, season with a little salt and pepper and pour over each filled cup. Sprinkle with the grated cheese and bake for 12- 15 minutes until crisp and golden brown.
  6. Serve either warm with wedges of fresh lime to squeeze over or perfect cold for a lovely lunch box

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3 / 5 rating (4 votes)