Mexican Baked Eggs

By Nisha Thomas •

Nisha presents a versatile baked egg dish which can be made into individual portions or served in a large skillet for a group. Serve with crusty bread or a salad for a tasty lunch or supper.

Mexican food is one of my absolute favourites. Given a choice, I'd have it every single day. I also try and cook Mexican dishes once in a while and the fact that it's very similar to Indian cooking, makes it much more easier for me. The use of ingredients like coriander and cumin gives that extra kick to the dish.
These Mexican baked eggs are a regular at ours, especially on Sundays when I am sooo in the mood for brunch. They can be made into individual portions or in a large skillet for a group of people. Either ways, you'd definitely be coming back for a second helping, so make sure you have enough eggs included. You can also make the filling a day or two ahead and store in the refrigerator, and break in the eggs just before it goes into the oven. You can also do variations with different beans, sausages, or any vegetable you please. 
I am not a big fan of runny eggs and so I kind of over did them (well a tad too much for my liking actually), but don't over cook them to a rubbery consistency. It won't taste bad or anything, just that its not a very pleasant experience to bite into thick egg yolk. I served the baked eggs with a chilli cheese toast, but some crusty bread or a salad would be just as good. Whip up a mean margarita to go with it and your brunch is sorted. 

Mexican Baked Eggs

Serves 4
1 tsp olive oil
1 small onion, finely chopped
1 jalapeño or green chilli, slit
1/2 a bell pepper, diced
1 cup chopped tomatoes with juice (from a tin)
1/4 tsp cumin powder
1/2 tsp paprika
1 (14oz) can vegetarian chilli (or just black beans is fine)
4 medium British Lion eggs
1/4 cup grated cheese (a Mexican blend would be apt, but any cheese of choice would be fine)
Coriander leaves to garnish


Pre-heat oven to 200C
Heat oil in a cast iron skillet and saute the onion till they turn a light brown.
Add the slit green chilli/ jalapeno and bell pepper and cook till the pepper loses its crunchiness.
Pour in the chopped tomatoes with juice and let it cook till almost all the juice has evaporated and the mixture becomes thick, say 6 to 7 minutes on medium high heat. Also make sure you keep stirring in between.
Add the cumin powder, paprika and vggie chilli (or beans) and give a good stir, making sure everything is mixed well.
Season with salt.
Make slight indentations in the mixture and break the eggs into them. 
Transfer the cast iron skillet into the oven and bake for about 5 to 7 minutes (for around 5 minutes if you want them runny).

Turn the oven mode to broil, and take the skillet out of the oven. Top with grated cheese and chuck it back under the grill. Cook for a minute or two, till the cheese melts.

Remove from oven, garnish with coriander leaves and serve hot with some crusty bread.
Notes: If you don't have a hob to oven utensils, then prepare everything in a frying pan and then transfer the mix into an oven safe bowl, break the eggs into it as mentioned and then bake.  The dish is slightly on the spicier side, so omit the green chilli/ jalapeño if you want a milder version.

Inspired?  There's many more great egg recipes for lunch or supper here.



'Bell peppers'... 'skillet'.... 'turn the oven mode to broil'.... '14 oz can'.... '1/4 cup'.....I hope our American friends enjoy this recipe.
At least we did get the oven temperature in Celsius and the coriander didn't become 'cilantro' but this needs to be adapted for its intended readership.
Meanwhile, I'll continue looking for the 'broil' mode on my oven.....
18 April 2014

Nisha Thomas

Nisha is a freelance writer, avid food blogger and wannabe food photographer / stylist with plans to make it big in the food industry some day. When she’s not messing around in her own kitchen she’s busy learning the art of French macaron making with a top chef in London. Nisha also manages PR and social media marketing for the chef and her macaron business.

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