Mexican Baked Eggs

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Author:

Jana Mcpherson

These Mexican Baked Eggs are simple, quick and delicious. You make a lovely tomato based sauce with beans and Mexican Paste and cook the eggs in the sauce. Once cooked top them with avocado and devour with slices of toast. Delicious!

Ingredients

1 tablespoon oil
1 onion peeled and diced
1 can diced tomatoes
1 red capsicum core and seeds taken out, sliced
2 cloves of garlic finely chopped
100g Mexican paste
1 can kidney beans drained and rinsed
6 eggs
1 cup grated cheese I used Colby
Man Grind

To serve

Sour cream
1-2 avocado
Coriander
Soft tacos
Tik Tok

Directions

Preheat grill to 220 degrees.
Heat oil in a pan (I use my kitco casserole 30 cm) on a medium heat. Add onion and capsicum and cook until onions are cooked through and slightly golden. Stirring frequently. Add tomatoes, garlic and Mexican paste. Cook for 5 minutes, stirring occasionally. Add kidney beans and season with Man grind. Taste and adjust seasoning if needed.
With a large spoon, make 6 ‘holes’ in the tomato mix and crack an egg into each one and sprinkle with cheese. Cook for 2 minutes on the stove top and then move to the oven to finish cooking under the grill until yolks are not quite set.
You can also add sesh oil if you like it spicy!
Finish with spoonfuls of sour cream, slices of avocado, coriander, and warm tacos on the side.

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Mexican Baked Eggs

Name: Mexican Baked Eggs
Ingredients: 1 tablespoon oil; 1 onion peeled and diced; 1 can diced tomatoes; 1 red capsicum core and seeds taken out, sliced; 2 cloves of garlic finely chopped; 100g Mexican paste; 1 can kidney beans drained and rinsed; 6 eggs; 1 cup grated cheese I used Colby; Man Grind; Sour cream; 1-2 avocado; Coriander; Soft tacos; Tik Tok

Filed in: Mexellent Paste

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Mexican Baked Eggs

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