Baked Mexican Eggs

| Tori Haschka
Serving size:4
Baked Mexican Eggs

Here are some good things about these eggs;

There’s no need to shuffle about looking for bacon or ham or sausages to have on the side, because the little bit of chorizo in the black beans is meaty enough.

There’s no need for beans , because they’re already in the bottom of your ramekin.

Same goes for tomatoes and onions.

The whites of the eggs are hard and if you keep an eye on them, your yolks will ooze. All that it needs is a few goat cheese and mozzarella quesadillas to be cut into quarters for those who need some carbs for dipping. 

The south of the border spicing in the black beans comes from coriander, cumin, chipotle if you have it and a touch of dark chocolate. To me, it’s a breakfast so exciting it can turn almost anything into a fiesta.

Equipment

  • 1 saucepan/Dutch oven
  • 1 baking tray
  • 4 x 1 cup ramekins
  • 1 sandwich press/ fry pan (for the quesadillas)

Ingredients

  • 2 cup black beans, rinsed and drained
  • freshly squeezed lemon or lime juice
  • 2 avocados
  • 4 tbsp goat curd
  • 3/4 cup grated mozzarella cheese
  • 8 flour tortillas
  • 4 tsp yogurt
  • 4 eggs
  • salt, to taste
  • 1 tsp chipotle pepper purée
  • 1 tbsp dark chocolate, minimum 70 per cent cocoa solids
  • 3 red banana peppers
  • 1 large handful of coriander
  • 1 pinch of red chili flake
  • 1/4 tbsp large handful of coriander, ends finely chopped, leaves reserved
  • 1 tbsp ground cumin
  • 1 mall chilli, diced (and seeded, depending on how hot you like things)
  • 1 red onion, peeled and cut into small dice
  • 1/4 cup chorizo, cut into small dice
  • 1 tbsp olive oil
  • 15 cherry tomatoes

Directions

  1. Preheat the oven to 150 C/300 F. Drizzle the peppers and tomatoes with olive oil and place in the oven to roast for 45 minutes, until lightly blistered.
  2. Place the diced chorizo in the Dutch oven over a medium heat. Sautee until it starts to leach crimson oil. Add in the chopped onion, red chilli, cumin, coriander, chilli flakes and diced coriander stems.
  3. Sautee for 6 minutes until the onion has softened. Add in the drained black beans and dark chocolate and chipotle if you have it and stir to combine.
  4. Slice the roasted peppers. Add the peppers, tomatoes and the oil they cooked in to the pan with the beans. Stir to combine.  Taste the sauce. Adjust the seasoning with salt, pepper and more chilli if you want.
  5. Place 2-3 tablespoons of the bean mix in the bottom and up the sides of of your ramekins, creating a well in the centre. Ensure there’s at least 2 cm clear at the top for your egg. Place the ramekins on a baking tray.
  6. Crack your eggs gently into the top of each ramekin, taking care not to puncture the yolk. Float a teaspoon of Greek Yoghurt over the top of the yolk. You can leave your eggs like this until you’re ready to eat.
  7. Turn the oven up to 180 C/350 F. When your guests have arrived and just before you’re ready to eat transfer your eggs into the oven and bake for 10 -12 minutes- until the white is solid but the yolk is still a little runny.
  8. While the eggs are baking, make the quesadillas by placing a handful of grated mozzarella and some dabs of goat cheese on the face of one tortilla. Sandwich another on top and toast in a sandwich press or in a fry pan until the cheese is melted and the tortilla crisp. Cut into fours.
  9. Serve the baked eggs with the quesadillas and a quick guacamole made of mashed avocado and the chopped cilantro/coriander leaves and a squeeze of citrus. Hot sauce and tax returns optional.

 

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