Mexican Baked Wedges and Corn with Eggs and Avocado Salsa
- Serves:
- 4
- Ready in:
- 30 to 60 mins
Ingredients
- 750g Maris Piper potatoes
- 1/2 tsp mild chilli powder
- 1/2 tsp ground cumin
- 1 tsp garlic salt
- 1 tbsp olive oil
- 2 corn on the cob
- spray oil, if frying eggs not poaching
- 4 free-range eggs
- splash of white wine vinegar
For the salsa
- 1 ripe avocado
- juice of 1/2 lime
- 1 tbsp coriander, chopped
- 2 spring onions, chopped
- 6 cherry tomatoes, quartered
- 1/2 tbsp olive oil
Method
- 1
Preheat the oven to 200C/400F/Gas 6. Put the chilli powder, cumin, garlic salt and the 1 tbsp of oil in a large bowl.
- 2
While waiting for the oven to heat, cut the potatoes into even size wedges and each piece of corn into four.
- 3
Toss the wedges and corn in the spice mixture and transfer into a roasting tray, and then the oven for 30 minutes, turning occasionally.
- 4
While waiting for the wedges to cook peel, stone and dice the avocado, chop the spring onion, coriander and quarter the tomatoes. Gently mix together with the lime juice and season to taste. Around five minutes before the potatoes and corn are ready, boil a pan of water and drop the eggs gently into it poaching to your liking, or spray a pan with a light cooking spray and fry.
- 5
Serve the wedges and corn on plates, topping with the eggs. Add a sprinkle of white wine vinegar and the side of salsa.
PER SERVING: 13.3g FAT (Excluding extras)
Mexican Baked Wedges and Corn with Eggs and Avocado Salsa was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
New recipes
Pick-me-up in a Glass
- Serves:
- 2
- Ready in:
Mediterranean Couscous
- Serves:
- 2
- Ready in:
Leafy Salad with Pomegranate Dressing
- Serves:
- 4
- Ready in:
sign up to our
follow us on twitter!
- 750g Maris Piper potatoes
- 1/2 tsp mild chilli powder
- 1/2 tsp ground cumin
- 1 tsp garlic salt
- 1 tbsp olive oil
- 2 corn on the cob
- spray oil, if frying eggs not poaching
- 4 free-range eggs
- splash of white wine vinegar
For the salsa
- 1 ripe avocado
- juice of 1/2 lime
- 1 tbsp coriander, chopped
- 2 spring onions, chopped
- 6 cherry tomatoes, quartered
- 1/2 tbsp olive oil
- 1
Preheat the oven to 200C/400F/Gas 6. Put the chilli powder, cumin, garlic salt and the 1 tbsp of oil in a large bowl.
- 2
While waiting for the oven to heat, cut the potatoes into even size wedges and each piece of corn into four.
- 3
Toss the wedges and corn in the spice mixture and transfer into a roasting tray, and then the oven for 30 minutes, turning occasionally.
- 4
While waiting for the wedges to cook peel, stone and dice the avocado, chop the spring onion, coriander and quarter the tomatoes. Gently mix together with the lime juice and season to taste. Around five minutes before the potatoes and corn are ready, boil a pan of water and drop the eggs gently into it poaching to your liking, or spray a pan with a light cooking spray and fry.
- 5
Serve the wedges and corn on plates, topping with the eggs. Add a sprinkle of white wine vinegar and the side of salsa.
PER SERVING: 13.3g FAT (Excluding extras)
Mexican Baked Wedges and Corn with Eggs and Avocado Salsa was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
