Baked Spicy Mexican Eggs

Baked Spicy Mexican Eggs

There is nothing quite like a bit of comfort food for a which is where this one likes to sit on my meal plan.  I have recently been sorting through the masses (and by that I mean MASSES!) of cookery books, food magazines and the like because I am on a mission to minimise the stuff that we have and in the process make sure that I take out, cook and keep any of the recipes that tickle my fancy.  This is one of those recipes and came from a Gordon Ramsey feature from way back when in a Vegetarian Living magazine (having ripped out the page, I can’t tell you the date of the mag, not that it really matters particularly)

In Gordon’s recipe, he cooks the whole lot in a large dish and I decided that it would be easier and nicer in individual bowls so that we could just tuck straight in and devour it! (that is actually what happened!)

If you’re as much of a fan of bowl food as we are, then you will love this one!

Baked Spicy Mexican Eggs

The other reason that I decided to cook these in individual bowls was so that we both got a good portion of the tortilla and equal amounts of the crispy and softer bits (that when you cook this you’ll realise is important!) I also got to use my (accidentally purchased) Mason Cash bowls that don’t get half as much use as I would like to give them – there’s a resolution if I hear one!

Baked Spicy Mexican Eggs

Ingredients:

2 tbsp olive oil

1 red onion, peeled and diced

2 green chilies, sliced

3 cloves of garlic, peeled and crushed

1 tsp cumin seeds

400 g tin of chopped tomatoes

400 g cooked black beans (buy a tin or you can pressure cook some dry ones in about 20 minutes without soaking)

2 small tortillas

2 free range eggs

25 g red Leicester cheese, grated

25 g Cheddar cheese, grated

Fresh coriander, roughly chopped

Pinch of chili flakes

Freshly ground pepper

Baked Spicy Mexican Eggs_6

Baked Spicy Mexican Eggs_6

Method:

Heat the oven to 180 degrees Celsius

Add the oil to a large frying pan and heat over a medium heat

Add the cumin and heat until aromatic (this doesn’t take very long), then the onions, chilli and garlic and cook until the onion is softened but not brown

Add the tomatoes and bring to the boil and reduce to simmer for 5 minutes, stirring to heat through

Add the black beans, stir through and simmer for 2 minutes

Meanwhile, lightly grease two bowls and place a tortilla wrap into each making sure there is some overlap at the top of the bowl

Spoon the tomato and bean mixture between the bowls and make a little well in the middle of each one

Crack an egg into each well and then scatter over the cheese, coriander and chili flakes

Bake in the oven for 8-10 minutes until the cheese is melted and the egg whites cooked

Pop under the grill for another 2 minutes to make the cheese golden and set the yolks a bit

Serve and enjoy!

Baked Spicy Mexican Eggs

This truly is a comforting meal and one that will set you up for an evening on the couch, but you know what? It is SO worth it!  You can use any mixture of melty cheese too, I just like to use the mixture because of the colour and the different flavour it gives.  The red Leicester gives it a sort of gooey texture which is loverly!

Give it a go and let me know what you think!

Baked Spicy Mexican Eggs

Baked Spicy Mexican Eggs

Baked Spicy Mexican Eggs
Recipe Type: Bowl Food
Cuisine: Mexican
Author: Sarah Irving | Susty Meals
Prep time:
Cook time:
Total time:
Serves: 2
This recipe is adapted from on of Gordon Ramsey’s and is a perfect blend of cheesy and egginess with the addition of spice and beans. Easy to make and even better to eat!
Ingredients
  • 2 tbsp olive oil
  • 1 red onion, peeled and diced
  • 2 green chilies, sliced
  • 3 cloves of garlic, peeled and crushed
  • 1 tsp cumin seeds
  • 400 g tin of chopped tomatoes
  • 400 g cooked black beans (buy a tin or you can pressure cook some dry ones in about 20 minutes without soaking)
  • 2 small tortillas
  • 2 free range eggs
  • 25 g red Leicester cheese, grated
  • 25 g Cheddar cheese, grated
  • Pinch of chili flakes
  • Freshly ground pepper
Instructions
  1. Heat the oven to 180 degrees Celsius
  2. Add the oil to a large frying pan and heat over a medium heat
  3. Add the cumin and heat until aromatic (this doesn’t take very long), then the onions, chilli and garlic and cook until the onion is softened but not brown
  4. Add the tomatoes and bring to the boil and reduce to simmer for 5 minutes, stirring to heat through
  5. Add the black beans, stir through and simmer for 2 minutes
  6. Meanwhile, lightly grease two bowls and place a tortilla wrap into each making sure there is some overlap at the top of the bowl
  7. Spoon the tomato and bean mixture between the bowls and make a little well in the middle of each one
  8. Crack an egg into each well and then scatter over the cheese, coriander and chili flakes
  9. Bake in the oven for 8-10 minutes until the cheese is melted and the egg whites cooked
  10. Pop under the grill for another 2 minutes to make the cheese golden and set the yolks a bit
  11. Serve and enjoy!

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