Wednesday, February 9, 2011

Mexican Baked Eggs

I know this is straying from my typical ingredient list. But it is a great cold day,
I-want-to-cook easy and delicious recipe! I use it as a dinner food as we eat bread & avocado for breakfast.

Best is to use free range, organic (bio/AB) eggs. Yes, they do make a difference. You can even use only EGG WHITES to drastically cut down on fat and cholestral. Actually, I think it's better this way! If you do, substitute 2 egg whites for 1 whole egg. I plan 2 eggs per person, including kids.

You can also substitute a jar or 2 of pre-made salsa for the tomatoes and green chilis for a truly simple, 10 minute prep meal.


1 large red onion, diced small (yellow or any other kind of onion works too)
2 medium cloves of garlic, minced or grated (optional)
2 Tbl olive oil for cooking
1/4 cup chili peppers sliced thin (optional)
1 can diced tomatoes or 6 fresh tomatoes, diced small
1 TBl cumin powder
6-8 whole eggs or 12-16 egg whites
salt & pepper to taste
1- 1.5 cups Monetrey Jack or Emmental grated cheese (to your liking)

Preheat oven to 350F/175C. Grease a 10inch/30cm baking pan. I like to use a glass Pyrex pan.

Heat pan on medium heat. Add olive oil. Saute onions and garlic until soft. About 5 min. Add cumin, chilis if using and tomatoes.
Pour into prepared baking pan.
Crack eggs on top, keeping yolks whole.
Sprinkle with salt & pepper.
Top with grated cheese.

Bake for 15-25 minutes. Keep watch after 15 min as egg yolks can quickly go from soft adn gooey to hard and over cooked.

Serve immediately with a large green salad.

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