photos by kate zimmerman turpin
In case you thought that Cinco de Mayo didn’t start until happy hour (also known as margarita o’clock), this insanely good baked eggs dish should convince you to kickoff the celebrations first thing in the AM this year. I’ve long been a fan of any type of baked egg and veggie concoction (hello, shakshuka) and it seems that just about every culture has a version of their own. Aside from Israeli shakshuka, the french have eggs en cocotte, Japanese have their egg custard (which I can totally pass on), but my very favorite way to eat baked eggs are in a skillet full of Mexican-inflected flavors. Read on for the recipe, and head over here for lots more inspiration for what to do the rest of your Cinco de Mayo.
Don’t tell anyone, but I cheat big time when I make these by using one genius shortcut ingredient: store-bought pico! I’m sorry, but breakfast-time is way too early to be chopping onions and tomatoes and jalapeños. Now, if you’re making breakfast for dinner on the other hand… you’ve got no excuse.
For being so damn delicious, this recipe is also surprisingly clean and healthy, and if you decide to invite friends over, it’ll fit into their gluten-free-paleo-whole 30-lacto-ovo vegetarian diet (haha.)
Speaking of friends, why not invite a few to enjoy this feast with you? Lately I’ve been loving the idea of hosting parties at unexpected times. When things are really busy and it’s hard to find a time when everyone’s schedules are open, I bet you could get the gang together for a pre-work brekkie to start Cinco de Mayo off on an incredibly festive note.
Dig into the recipe below, and I’d love to hear in the comments if you give these huevos a try!