Name: Micro Mexican Pot
Prep time: 5 min
Cook time: 4 min
Yield: 1
Ingredients: 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

Serves: 1
Prep: 5 mins
Cook: 4 mins

Ingredients

Calories: 409kcal
Carbs: 15.6g
Protein: 20.2g
Fat: 30.1g
Saturates: 6.5g
Salt: 0.8g

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

Method

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.
Add the cherry tomatoes, chilli, kidney beans and avocado and mix well. Cook on high for one minute.
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.
Cover with the plate once more and cook on high for one and a half minutes.
Leave to stand for one minute. Serve with sliced wholemeal pitta bread.

* All timings are based on 900W Microwave oven