Recipe // Mexican Baked Eggs
I must admit that this recipe started in the same way all great recipes do….from using up the contents of the fridge! We had a tonne of eggs we’d be given and as I hardly cook with eggs, I wanted a recipe that would get rid of them quickly….and I decided on Mexican Baked Eggs!
This is perfect if you’re against the clock but still want a yummy dinner filled with meat and veg!
Eggs are an ingredient that I love but rarely cook with. However, add chopped chorizo, courgettes, peppers and spicy tomatoes to the mix and you have a great breakfast, lunch or dinner option on your hands!
What do you need?
- x4 eggs
- 1 red pepper
- 1 red onion
- 1 courgette
- Tin of chopped tomatoes
- Half a chorizo sausage
- Bread to dip!
Chop your veg and chorizo and throw in a pan to sizzle and cook with half a tablespoon of coconut oil. Once the courgettes, pepper and onion begins to brown, add the tin of chopped tomatoes to the pan.
Season with salt, pepper, paprika and a pinch of chilli powder.
Once the sauce begins to thicken and simmer, make 4 small holes in the frying pan and crack your eggs into the mixture. This allows the eggs to fry and cook as part of the dish. Depending on how you like your eggs, allow the yolks to cook but remain runny so you can dip your bread and enjoy with the spicy kick of the veggies.
Once the eggs are cooked, sprinkle with chilli flakes, serve straight from the pan and tuck in with your bread to mop up the delicious flavours of the dish!