Mexican scrambled eggs

Ann Creber's - Mexicali Cheesey Eggs


by Ann Creber

Life is gradually getting back to a more normal style, but many people have learned the pleasure of cooking during these bizarre times. This is savoury light meal or easy brunch.


Serves 4

  • 1 TB olive oil
  • 1 medium onion, finely chopped
  • 400g can diced tomatoes
  • 400g can cannelloni beans (or preferred variety), rinsed
  • 1/2 teaspoon ground chilli or chilli flakes
  • 1 cup grated tasty cheese
  • 4 eggs
  • Sweet or hot paprika for sprinkling
  • Finely chopped parsley


  1. Heat the oil in a heavy based pan and saute the onion until softened. Add tomatoes, drained beans, chilli and simmer for about 5 minutes or until mixture thickens.
  2. Sprinkle about 1/4 of the grated cheese over the top.
  3. Use a spoon to make a hollow in the centre of four portions, carefully break an egg into each. Simmer over low heat for about 5 minutes or until eggs are just set. Sprinkle with remaining cheese, preferred paprika and parsley and serve with toasted crispbreads or tortillas. A little side salad is a pleasant addition.
  4. Serve with a dry Yarra Valley red or crisp white wine.

Ann Creber
The Good Life on 3MDR 97.1 FM
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