Mexican Baked Eggs
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
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- 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.
