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!
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
small handful of cilantro, chopped
1/2 avocado, sliced
1/2 cup cheddar, grated
1/2 cup Greek yogurt
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.
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