Mexican-style veggie traybake recipe
 An easy veggie traybake inspired by Mexican migas. Simply roast vegetables with spices, before adding eggs and a nachos-style topping for a quick and nutritious dinner that feels like a treat. Each serving (excluding sour cream) provides 540 kcal, 21g protein, 41g carbohydrate (of which 21g sugars), 29g fat (of which 7.3g saturates), 12g fibre and 2.6g salt. 3 peppers, any colour, seeds removed and chopped into 3–4cm/1¼–1½in chunks2 red onions, ½ onion diced and 1½ onions cut into chunks1 x 30g/1oz sachet fajita seasoning mix or 1 tbsp fajita spice blend2 tbsp rapeseed or vegetable oil300g/10½oz cherry tomatoes, larger ones halved1 lime, juice only½ tsp sugar1 x 400g/14oz tin black or kidney beans, drained and rinsed85g/3oz lightly salted tortilla chips, plus extra to serve (optional)60g/2¼oz mature cheddar, grated4 free-range eggs1 ripe avocado, choppedsalt and freshly ground black pepper200g/7oz soured cream, to serve (optional) 3 peppers, any colour, seeds removed and chopped into 3–4cm/1¼–1½in chunks 2 red onions, ½ onion diced and 1½ onions cut into chunks 1 x 30g/1oz sachet fajita seasoning mix or 1 tbsp fajita spice blend 2 tbsp rapeseed or vegetable oil 300g/10½oz cherry tomatoes, larger ones halved 1 lime, juice only ½ tsp sugar 1 x 400g/14oz tin black or kidney beans, drained and rinsed 85g/3oz lightly salted tortilla chips, plus extra to serve (optional) 60g/2¼oz mature cheddar, grated 4 free-range eggs 1 ripe avocado, chopped salt and freshly ground black pepper 200g/7oz soured cream, to serve (optional) Method Preheat the oven to 220C/200C Fan/Gas 7. Toss the peppers and red onion chunks with the fajita spice mixture and oil in a very large, shallow roasting tin. Roast for 10 minutes. Stir the tomatoes into the tin and return to the oven for another 10 minutes until the tomatoes are softening and juicy and the peppers and onion are caramelised and tender. Meanwhile, mix the diced onion, lime juice, a couple of pinches of salt and pepper and the sugar in a bowl. Mix occasionally and leave to lightly pickle.Stir the beans into the roasted vegetables and then make 4 spaces amongst the vegetables that are about 10cm/4in in diameter. Toss together the tortilla chips and grated cheese and stack into four piles amongst the vegetables, scattering any remaining cheese over the top. Crack an egg into each space and return to the oven for 6–8 minutes until the eggs are cooked to your liking and the cheese has melted. Stir the avocado into the pickled onion and sprinkle all over the tin. Eat with a good dollop of soured cream and extra tortilla chips, if using. Preheat the oven to 220C/200C Fan/Gas 7. Toss the peppers and red onion chunks with the fajita spice mixture and oil in a very large, shallow roasting tin. Roast for 10 minutes. Stir the tomatoes into the tin and return to the oven for another 10 minutes until the tomatoes are softening and juicy and the peppers and onion are caramelised and tender. Preheat the oven to 220C/200C Fan/Gas 7. Toss the peppers and red onion chunks with the fajita spice mixture and oil in a very large, shallow roasting tin. Roast for 10 minutes. Stir the tomatoes into the tin and return to the oven for another 10 minutes until the tomatoes are softening and juicy and the peppers and onion are caramelised and tender. Meanwhile, mix the diced onion, lime juice, a couple of pinches of salt and pepper and the sugar in a bowl. Mix occasionally and leave to lightly pickle. Meanwhile, mix the diced onion, lime juice, a couple of pinches of salt and pepper and the sugar in a bowl. Mix occasionally and leave to lightly pickle. Stir the beans into the roasted vegetables and then make 4 spaces amongst the vegetables that are about 10cm/4in in diameter. Toss together the tortilla chips and grated cheese and stack into four piles amongst the vegetables, scattering any remaining cheese over the top. Crack an egg into each space and return to the oven for 6–8 minutes until the eggs are cooked to your liking and the cheese has melted. Stir the beans into the roasted vegetables and then make 4 spaces amongst the vegetables that are about 10cm/4in in diameter. Toss together the tortilla chips and grated cheese and stack into four piles amongst the vegetables, scattering any remaining cheese over the top. Crack an egg into each space and return to the oven for 6–8 minutes until the eggs are cooked to your liking and the cheese has melted. Stir the avocado into the pickled onion and sprinkle all over the tin. Eat with a good dollop of soured cream and extra tortilla chips, if using. Stir the avocado into the pickled onion and sprinkle all over the tin. Eat with a good dollop of soured cream and extra tortilla chips, if using.