Mexican Cheddar Eggs

Vintage Club Cheddar
  • Cooking Time


  • Serves



  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 400g can diced tomatoes
  • 400g can cannellini beans, drained and rinsed
  • ½ teaspoon chilli flakes
  • 1 cup grated South Cape Vintage Cheddar
  • 4 eggs,
  • Paprika, for sprinkling
  • Toasted tortillas, for serving


Spice up brunch with the flavours of Mexico. With protein-rich eggs, tomatoes and filling beans these Mexican baked eggs topped with grated South Cape Vintage Cheddar are a tasty way to start the day.

1. Heat oil in a heavy based skillet and sauté onion until softened.

2. Add tomatoes, beans and chilli and simmer for 5 minutes until thickened.

4. Sprinkle ¾ cup South Cape Vintage Cheddar over the top.

5. Use a spoon to make four hollows in the sauce and carefully break an egg into each.

6. Simmer over low heat for 5 minutes until eggs are just set.

7. Sprinkle with remaining cheddar and paprika and serve with toasted tortillas.