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Camille Styles

Your Cinco de Mayo Should Start With These Mexican Baked Eggs

April 16th, 2018

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.

Spicy Mexican Baked Eggs

Spicy Mexican Baked Eggs with Queso Fresco & Avocado

Serves 4

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1/2 onion, chopped
  • 1 red or yellow bell pepper, chopped
  • 1/2 head kale, ribs removed and leaves torn or chopped
  • 1/2 cup pico de gallo
  • kosher salt & freshly ground black pepper
  • 4 large eggs
  • 1/3 cup crumbled cotija or feta
  • toppings: sliced avocado, cilantro, hemp or pumpkin seeds, tortilla chips

Instructions

  1. Preheat oven to 375. In a large oven-safe skillet, warm the olive oil over medium-high and sauté garlic, onion, and bell pepper for about a minute.
  2. Add the kale and cook over medium heat for about 3 minutes, just until it starts to wilt. Add the pico and stir.
  3. Using a wooden spoon, create 4 indentations in the kale mixture where you want to drop the eggs. Carefully crack one egg into each indentation, then season the entire thing with salt and pepper and top with cotija or feta.
  4. Transfer the pan to the oven and cook just until the eggs are set to your liking. I like the whites to be set, but the yolk to still have a little wiggle.
  5. Serve with avocado, cilantro, hemp or pumpkin seeds for topping, and lots of tortilla chips or warm corn tortillas for dipping into all that goodness. Eat up!

Show Comments +

4 Comments
  1. OH LA LATKES says:

    This dish looks delicious! Already added it to my “must try” list. Thank you for sharing!

    E || OH LA LATKES

  2. Eme says:

    This looks absolutely delicious and definitely one to try out. Thanks for sharing the recipe!

  3. Karen Fleischman says:

    I just made these eggs and they are delicious! Thank you for sharing the recipe for my new favourite breakfast!

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