Mexican-style baked eggs | Brunch Recipes | Tesco Real Food

Ingredients

• 4 corn tortillas, each cut into 8 triangles
• 1 tbsp olive oil
• 1 red onion, sliced
• 2 garlic cloves, crushed
• 400g tin Grower’s Harvest red kidney beans, drained and rinsed
• 400g tin chopped tomatoes
• 4 eggs
• 100g low-fat Greek-style yogurt
• 1 lime, 1⁄2 juiced, 1⁄2 cut into wedges
• 5g fresh coriander, leaves picked
• 1 small avocado, diced