Baked eggs are new to us. This isn't a dish that we've been eating for years and years. But lately we've been trying some new versions this recipe.
And of course you can predict we'd want to make a version with some Mexican flare. But for a Sunday morning we also wanted it to be fairly simple as well. We started with some fire-roasted tomatoes that were already
diced, flavored and ready to go.
And then we cooked some of our favorite bulk chorizo that we get from Metropolitan Market and added the tomatoes.
To the bottom of two ramekins we added the chorizo and tomato mixture.
Then we cracked two eggs per ramekin over the tomato mixture.
Finally we grated some Manchego cheese over the top with some salt & pepper.
We then chopped some chives over top and served with some crispy buttered toast. Without the toast this makes a great Paleo breakfast as well.
Mexican Baked Eggs
1 can Fire Roasted, diced tomatoes (we only used about half of the can)
1/4 lb. bulk chorizo
2 cloves minced garlic
4 Tablespoons grated Manchego cheese
Heat oven to 400 degrees. Cook chorizo on stovetop until brown. Add 1/2 can of the fire roasted tomatoes and the minced garlic. Add tomato mixture to bottom of two ramekins. Crack two eggs into each ramekin. Add grated cheese.
Bake eggs about 8-10 minutes until egg whites are set but yolk is still runny. Serve with chopped chives, sliced avocados and buttered toast.