My husband and I love Mexican Food. We had the time of our life binge eating in Mexico and trust me it was amazing. I can never get over eating Mexican food ever. So for breakfast I was just not wanting to have any eggs for breakfast, but I wanted to have these delicious Mexican Baked Eggs with toast on the side.
This recipe uses a few handful ingredients mostly from the pantry, or easily available in your local grocery stores. These Eggs look just like Shakshukas and you can also call them baked Shakshukas. It takes only 20 mins to put them together and are just perfect for a healthy and tasty breakfast.
Lets Look at the Ingredients to Make these Mexican Baked Eggs
Onions - For this recipe, you need 1 large onion. I used red onion, but feel free to use any red, white or yellow onion depending on the flavor you like.
Green Chillies - You can either use Jalapenos or Serrano Peppers, depending on the spice you like in your breakfast. I used 2 Serrano Peppers for this recipe.
Pinto Beans/ Black Beans - You need one can (15.5 oz) of either black beans or pinto beans.
Fire Roasted Diced Canned Tomatoes - You will need one can (14.5 oz) of Fire Roasted Tomatoes, I use the one from Whole foods Fiery Roasted Tomato
Red Chili Powder , Garlic Powder and Ground Cumin for Seasoning
Salt to taste
Eggs - You need 6 eggs for this recipe.
Mexican 4 Blend Cheese - I use this blend of cheese from Lucrene, but you can use any cheese you like.
Cilantro - For garnish.
How to Make Mexican Baked Eggs ?
- Preheat the oven at 450F.
- Add oil in an over proof skillet. Let the oil heat.
- Add the chopped onions and green chilies. Saute them until onions are transparent.
- Add red chili powder, ground cumin , garlic powder and salt. Give it a mix. Deglaze the pan with a tsp of water if needed.
- Next goes in the drained pinto beans. mix mix mix.
- Now goes in the diced fire roasted tomatoes. With the help of potato masher, mash the tomatoes and the beans.
- Add water and let it simmer on medium slow for about 10 mins.
- Now make small wells and add 6 eggs.
- Place the skillet in the oven and let it bake for about 4-5 mins.
- Now set the oven on broil for 1 minute after adding the cheese. (its okay if you your oven doesn't have this option, leave the eggs on bake mode until the cheese melts.
- Serve them with side of Avocado, Cucumbers, Tortilla or a simple Toast.
Equipment
- Oven Proof Skillet
Ingredients
- 1 Tbsp Olive Oil
- 1 large Onion Chopped
- 2 Serrano Peppers Chopped
- 1/2 tsp Red Chili Powder
- 1/2 tsp Ground Cumin
- 1 tbsp Garlic Powder
- 1 tsp salt
- 1 Can Pinto Beans (15.5 oz)
- 1 Can Diced Fire Roasted Tomatoes (14.5 oz)
- 1/3 Cup Mexican 4 Blend Cheese
- Cilantro to Garnish
Instructions
- Preheat the oven at 450F.Add oil in an over proof skillet. Let the oil heat.
- Add the chopped onions and green chilies. Saute them until onions are transparent
- Add red chili powder, ground cumin , garlic powder and salt. Give it a mix. Deglaze the pan with a tsp of water if needed.
- Next goes in the drained pinto beans. mix mix mix.
- Now goes in the diced fire roasted tomatoes.
- With the help of potato masher, mash the tomatoes and the beans.Add water and let it simmer on medium slow for about 10 mins.
- Now make small wells and add 6 eggs. Place the skillet in the oven and let it bake for about 4-5 mins.
- Now set the oven on broil for 1 minute after adding the cheese. (its okay if you your oven doesn't have this option, leave the eggs on bake mode until the cheese melts.
- Garnish with chopped cilantro and serve them with side of Avocado, Cucumbers, Tortilla or a simple Toast.
jenniferguerrero1
Sounds fabulous. We love shakshuka and eggs in purgatory!