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mexican baked eggs


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Prep Time: 26 minutes

Cook Time: 11 minutes

Total: 37 minutes

Servings: 3


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Step 1

Preheat oven to 450F/230C and break eggs into individual dishes and let them come to room temperature.

Step 2

(Use six eggs and omit black beans if you want the lowest-carb version of the dish.)

Step 3

Saute a chopped onion in olive oil for a minute or two, then add canned diced green chiles and cook a couple minutes longer.

Step 4

Add ground cumin (affiliate link) and ground Ancho chile (affiliate link) and cook another 1-2 minutes.

Step 5

Then add canned tomatoes (and canned black beans, if using) and  and let the mixture simmer about 10 minutes. Cook tomato mixture until you can see the bottom of the pan when you scrape the turner across.

Step 6

(If you're using six eggs, cook this in three gratin dishes, or make it in a cast-iron skillet or flat casserole dish.)

Step 7

Put a layer of tomato mixture in the bottom of each gratin dish or in the cast iron pan or casserole dish, using a spoon to create "holes" where you'll add the eggs.

Step 8

Very carefully add two eggs into each dish, or add all the eggs to the casserole or skillet.

Step 9

Bake for 8-9 minutes, or until the egg is starting to set, but is still quite runny and wet-looking. (A larger casserole or skillet with six eggs will need a slightly longer cooking time to get the eggs done.)

Step 10

Remove from the oven and turn the oven to broil.

Step 11

Sprinkle the top of each dish with grated cheese; I used a Mexican cheese blend.

Step 12

Then put the dishes or larger dish or pan back under the broiler to finish cooking and melt the cheese, about 2 minutes more, but watch carefully.

Step 13

Be sure to remove while the egg yolk is still soft. Sprinkle with sliced green onion or chopped cilantro if desired, and serve hot.