Mexican baked eggs are the perfect morning-after treat. Don’t get me wrong, they can take some time to make. But, if you are organised. You can begin the process the day before work and finish them off oh you’re ready to eat.
You are sure to impress your friends with your cooking skills. And this is a healthy alternative to eating bread or pasta to soak up that excess alcohol.
Of course, I advise you avoid the alcohol completely but there is always the odd special occasion where you have something to celebrate. If you like to enjoy the occasional tipple check out my Top 10 Tips for drinking alcohol in a safe way.
Did you know that…
Eggs can be quite inflammatory to the human body. The softer you have them the better they are for you. However I wouldn’t eat egg at all if I had to eat at soft because the taste and texture is just weird to me. I trust you to make this judgement call, so go ahead and enjoy how you see fit.
Mexican Baked Eggs - Medium Sugar Effect
- 1 large red pepper
- 1 cup cherry tomatoes
- 1 tbsp olive oil
- 1 onion
- 1 birdseye chilli adjust to taste
- 1 tin black beans drained
- 1 chipotle chilli 0r 1 tsp chilli paste
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1 tbsp cacao nibs
- 1/2 tsp chilli powder
- 4 eggs
- salt and pepper
- 1/4 cup chorizo or bacon omit for vegetarian option
- 2 cloves garlic
- 3 tbsp natural yogurt to serve
- 1 tsp harissa or any hot sauce
- 1 avocado
- 1 large handful of coriander cilantro
- Pre-heat oven to it's highest temperature.
- Cut the pepper into 4 sections and place on a baking tray, drizzle with olive oil and place in the oven for 35 minutes.
- In the meantime, place a frying pan over medium heat.
- Finely chop the bacon or chorizo if using and add to the pan for a few minutes until cooked.
- Peel and finely chop the onion, chilli and garlic and add to the frying pan. Stir together until cooked (approximately 5 minutes)
- Add the paprika, chilli powder and cumin and stir to combine.
- Chop the peppers from the oven and add them to the frying pan with the cherry tomatoes, black beans, cocoa nibs and chopped chipotle chilli pepper.
- Cook for another 5 minutes, stirring continuously.
- Divide the bean mixture into 4 ramakins and make a well in the center of each.
- Crack each egg into the middle and place ramakins onto a baking tray.
- Place in the oven for 10 minutes for a soft egg yolk and 12 minutes for hard.
- Whilst eggs are baking, prepare avocado, yogurt and chilli sauce.
- First scoop out avocado into a small dish.
- Finely chop cilantro and add to avocado.
- Combine yogurt and harissa or chilli sauce.
- Serve each ramikin with a spoonful of each on top or serve as an option on the table.
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Check out some more of my Mexican Recipes: