We Love Eggs Week: Mexican Egg Bake - Sweet Potato Chronicles

We Love Eggs Week: Mexican Egg Bake

Isn't it funny how cer­tain foods become trendy? I was lucky enough to get to cook with Chef Lynn Craw­ford (more on that soon — thanks Kitchen Aid!) over the week­end and she was laugh­ing about how her Mum was right there with the kiwi Pavlo­vas of the 70s. But she felt she got to kale too early before it really peaked last year. But there's no more pop­u­lar dish right now among the food obsessed than Shak­shuka. (Okay, maybe ramen but I am not going to be learn­ing how to make home made buck­wheat noo­dles any time soon!) It's every where. It's so hot that our pub­lisher wouldn't let us put it on the cover of the SPC cook book! We jumped the gun and fea­tured in a very early post on this site — you should totally try that version.

But in think­ing about din­ners that fea­ture eggs I ended up com­ing up with this Mex­i­can Egg Bake, which looks like a Shak­shuka but tastes quite dif­fer­ent and is more hearty because of the black beans in the sauce. It's very quick to make and I bet you've got most of the ingre­di­ents in your kitchen right now. Although this is the kind of recipe I'd turn to on a busy week­night it's also a great brunch. You could make them indi­vid­u­ally in ramekins but they'd cook faster in the oven so keep an eye on them if you decide to go that way. Any­way, I think it looks so pretty in a skil­let or bak­ing dish, all those eggs smil­ing up at you. What are your favourite egg recipes? We love hear­ing from you!

mexicaneggbake

 

photo by Maya Vis­nyei

 

Mex­i­can Egg Bake

1 Tbsp olive oil
1 onion, diced
2 cloves gar­lic, minced
1 tsp cumin
1 tsp chili pow­der
1 tsp dried oregano
1/2 tsp red pep­per or cayenne
1 x 28 oz. can toma­toes
1 x 14 oz. can black beans, rinsed
5 eggs
small hand­ful of cilantro, chopped
1/2 avo­cado, sliced
1/2 cup ched­dar, grated
1/2 cup Greek yogurt

Method

Pre­heat oven to 350 degrees.

In a medium-sized skil­let, warm up the olive oil and sautee the onion and gar­lic until they begin to soften. Now add your spices, give every­thing a good stir and cook for another cou­ple of min­utes. Add the toma­toes and rinsed black beans. Use the back of a wooden spoon to break up the toma­toes. Sim­mer for about 15 or 20 min­utes until the sauce has thick­ened up.

Gen­tly crack the eggs on top of the sauce. Now place your skil­let in the hot oven for 8 to 10 min­utes. Keep an eye on them at the end, most peo­ple are par­tic­u­lar about their eggs so you don't want to under or over cook them. For me, I like the tops firm but I don't like the yolks cooked hard all the way through.

Care­fully remove the pan from the oven and allow to cool just a bit before plac­ing it on a trivet on the table. Scoop out each serv­ing gen­tly, being sure to get an egg and a good amount of the bean sauce. Place your extras — the avo­cado, yogurt, cheese and cilantro — on the table in small bowls so every­one can doll their din­ner up as they like.

 

  

15 Comments

  1. This looks deli­cious! I love eggs, all eggs, any egg, and for­tu­nately my kids do, too. I love mak­ing egg frit­tatas, because they're easy and quick. But I am also a fan of fried eggs on top of — well, most any­thing, like coconut rice, sweet potato hash, or a pile of warm quinoa.
    –Dana

  2. OH this looks so good. We've recently got­ten into putting fried eggs on every­thing, like Dana :), but my husband's cur­rent favorite is a cheese­burger with avo­cado and a fried egg. YUM. Thanks for sharing!

  3. Yum, this looks so deli­cious :)

  4. Ceri says:

    Thanks for your sweet notes! Let me know if you try it. I don't know why I have never thought of putting a fried egg on a burger — that sounds insanely good!

  5. […] Mar­velous Mex­i­can Egg Bake […]

  6. Margaret says:

    What size can of toma­toes do you use? Thanks!

  7. Ceri Marsh says:

    Ack! So sorry about that — it's a 28 oz can. I'll fix that right now! Thanks for point­ing that out, Margaret.

  8. […] Egg Bake via Sweet Pota­toes Chron­i­cles Start the day healthy with this Tex-Mex spin on Mid­dle East­ern Shak­shuka. Black beans, Greek […]

  9. […] Egg Bake via Sweet Pota­toes Chron­i­cles Start the day healthy with this Tex-Mex spin on Mid­dle East­ern Shak­shuka. Black beans, Greek […]

  10. Cassie says:

    Yummy! Mak­ing for din­ner tonight. :)

  11. […] week and on those days I often turn to eggs. We all love Shak­shuka but have also been work­ing this Mex­i­can Egg Bake into heavy rota­tion as well. Above all, I believe in fam­ily food, not kid […]

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  13. Jan says:

    I made this tonight for dinner.…it is excel­lent. I don't have a fry pan that is oven friendly, so I cooked every­thing in the fry pan, then just before I broke the eggs, I trans­ferred it all into a rec­tan­gu­lar cake pan, then craked the eggs on top and popped it in the oven to bake. It worked out great as I got 8 eggs into the pan and my two kids ate 3 eggs each!

  14. Laura Keogh says:

    Wow, aren't you resource­ful. Great idea. I'm also thrilled to hear your kid's gob­bled it up. I hope it makes your reg­u­lar din­ner rota­tion. Thanks so much for tak­ing the time to write and, more impor­tantly, thank you for check­ing out SPC. Best, Laura

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