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 be sure to check 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!
- 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
- 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.
- Add the kale and cook over medium heat for about 3 minutes, just until it starts to wilt. Add the pico and stir.
- 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.
- 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.
- 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!
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