Spicy Mexican Eggs
A classic Mexican-style brunch dish with bold flavors, featuring eggs baked in a spicy tomato sauce with tortillas.
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- •.5 count Chilisliced
- •2 cloves Garlicsliced thin
- •1 tbsp Olive oil
- •1 tsp Cuminroasted
- •1 count Red onionssliced
- •1 can Canned tomatoes
- •1 can Black beansrinsed
- •6 count Corn tortillassliced in half
- •6 count Eggs
- •100 g Montgomery cheddargrated
- •1 tsp Chili flakes
- •.5 tsp Salt
- •.5 tsp Black pepper
- •2 tbsp Corianderchopped
- 1
Slice the chili and garlic thinly.
1 min
- 2
Heat olive oil in a pan and add cumin, garlic, chili, and red onions. Cook until crispy.
5 min
- 3
Add canned tomatoes and simmer until reduced to a paste.
10 min
- 4
Add rinsed black beans to the tomato sauce and let them absorb the flavors.
5 min
- 5
Oil and season an ovenproof dish. Line with sliced corn tortillas.
2 min
- 6
Spread the tomato and bean mixture over the tortillas.
2 min
- 7
Make small holes in the mixture and crack eggs into them.
3 min
- 8
Top with grated Montgomery cheddar and chili flakes. Season with salt and pepper.
2 min
- 9
Bake in the oven at 180°C for 8 to 10 minutes.
10 min
- 10
Garnish with chopped coriander before serving.
1 min
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Pizza
Any style of pizza