I have made this recipe for Mexican baked eggs three times in the past seven days. Partly because they are so damn tasty, partly because they are seriously easy, and partly because it took me a while to get the spice levels just right. Just FYI you don’t need to add a green chilli and, a teaspoon of paprika and half a teaspoon of cayenne. You don’t even need just half a teaspoon of cayenne, those chipotle chillies are hot enough on their own. And I like my food spicy, so take that as fair warning!
On Saturday, Dan and I headed to Hyde Park for a picnic with some of his school friends and their lovely girlfriends. We camped out on blankets under a tree near the lake and shared sandwiches, sausage rolls and flapjacks. We talked of upcoming nuptials and new babies in their high school group of friends. Congratulated one of the couples on taking the plunge and moving in together. About how quickly the last 11 years has gone. Occasionally the chatter would die down, and we would just watch the world go by, and enjoying being in each others company.
The afternoon passed too fast, and soon I was packing my favourite warn national trust blanket into my dotcomgiftshop recycled bag (from a blogger event a few weeks ago) with leftover quiche and oatmeal raisin cookies. Three of us ambled back through London, via Chinatown, Soho and Hackney until we ended up back at the flat just before sunset. I whipped up a batch of these eggs for two hungry and slightly inebriated boys before they sauntered into Dalston to enjoy a few cold beers in the warm night air.
This dish is hearty and filling, but the tang of the lime and tomatillos keeps it feeling fresh and in keeping with summer meals. If you can’t find tomatillos, you can substitute with tomatoes, though the latter are slightly sweeter so you might want to add more lime. Like my sweet potato and black bean burgers, this vegetarian dish is again Mexican themed. A strong mix of herbs and spices is an easy and healthy way to make a bowl of vegetables and beans something truly delicious. I love black beans, as well as adding healthy dose of protein to the meal, they are also rich in soluble fibre, which helps to regulate your blood sugar level and keep you full for longer. Five cloves seems like a lot of garlic, but because it is added so early in the cooking process the flavour isn’t overpowering. I am one of those people who will pick up every cold and bug going around so garlic features heavily in my cooking as it helps to strengthen your immune system. These baked eggs are a balance of tastes, tang from tomatillos, a pinch of salt, sweet red pepper and savoury beans. Each mouthful is differently balanced from the last, with different textures, flavours and sensations from one to the next.
Previously on BAKE
serves 2 very hungry people recipe by Jennifer Brown
2 chipotle chillies, rehydrated and finely chopped
300g new potatoes
2 tbsp rapeseed oil (or other flavourless oil)
1 red onion, diced
5 cloves of garlic, finely chopped
1 red pepper, diced
100g kale (about 3 leaves), destemmed and cut into fine (about 3mm) ribbons
1 tsp cumin seeds
1 tsp coriander seeds
pinch of salt
1 tin black beans, drained and rinsed
2-4 eggs depending on how many each person wants, Dan likes 2, I prefer 1.
120g tomatillo, diced
1 ripe avocado
1 lime, cut into 1/4s
small tub of sour cream (more traditional) or natural yoghurt (my preference)
fresh coriander to taste
- Pour boiling water over the chipotle chillies to rehydrate them, leave them to one side for about 20 minutes.
- Put a pan of water on to boil.
- Cut the new potatoes into equal size chunks, mine were quite large so I cut each one into eighths.
- Boil for 10 minutes and drain.
- Put a large frying pan on a medium high heat and add the oil.
- Fry the onion for two minutes until slightly softened. Add the garlic and continue to fry for a further minute.
- Add the pepper and kale, pour over a couple of tbsp of hot water, just enough to stop the ingredients from sticking to the pan and to semi steam the kale. Cook for 10 minutes, stirring frequently.
- Preheat the oven to 180C
- Add the potatoes, beans, chillies and spice, stir for a minute until evenly distributed.
- Skin, pitt and cube the avocado.
- Put half of the avocado in a bowl, squeeze over ¼ of the lime, toss to make sure it’s evenly coated and place the avocado pitt in the middle. This stops the avocado from oxidising and turning brown.
- Place the over half of the avocado and the tomatillos in with the rest of the mix and stir through.
- Using a slotted spoon transfer the vegetables to a baking dish, trying to leave as much of the liquid behind as possible.
- Crack your eggs, and very gently pour on top. It’s surprisingly easy to break the yolks at this point.
- Brush the yolks with a little sour cream/yoghurt to stop them going rubbery during cooking.
- Bake for 15-18 minutes, checking at 15 minutes to see if the eggs whites have become opaque.
- Serve hot, sprinkled with coriander, with lime wedges, a bowl of sour cream/yoghurt and the extra avocado.
due to the fast addition of each ingredients I recommend chopping them before you start cooking, leaving the avocado until you need it as it will oxidise.