Mexican Egg Bake
Easy · 11 ingredients — shared from Reciquest
4 servings · Easy
Ingredients
- 3 Tbsp extra-virgin olive oil
- 1/2 lb fresh Mexican chorizo
- 3 cups sweet potatoes, peeled and cut into 1/2-inch cubes
- 1/2 tsp kosher salt, divided
- 1/2 tsp ground cumin
- 1/4 tsp freshly ground black pepper
- 1 cup red onion, diced
- 1/4 cup water
- 1 cup sweet red bell pepper, thinly sliced
- 5 or 6 large eggs
- Chopped fresh cilantro leaves, crushed red pepper, sliced jalapeño, crumbled queso fresco, salsa and tortillas, for serving
Instructions
- Preheat the oven to 350 F.
- In a large (12-inch) oven-safe skillet, heat the olive oil over medium heat. Crumble in the chorizo and cook, stirring occasionally, until the chorizo is crumbly and begins to render its fat, 5 to 7 minutes. Push the chorizo to the edges of the skillet to create a well in the center. Add the sweet potatoes, 1/4 tsp salt, cumin and pepper, and stir to coat the sweet potatoes in the rendered chorizo fat. Cook until the sweet potatoes are slightly tender, 5 to 7 minutes, stirring occasionally and gradually incorporating the chorizo from the edges.
- Add the onion, the remaining 1/4 tsp salt and 1/4 cup water, and stir to release any browned bits from the bottom of the pan. Cook, stirring often, until the onion is slightly softened, about 3 minutes. Stir in the red bell pepper and cook for 2 minutes more. Remove the skillet from the heat.
- Use the back of a spoon to make 5 or 6 wells in the sweet potato mixture, spacing evenly. Gently crack 1 egg into each well and season with salt to taste.
- Bake until the eggs are cooked to your desired degree of doneness, 13 to 15 minutes for set whites and runny yolks. Let cool for 5 minutes before serving. Garnish with cilantro, red pepper and jalapeño, and serve with queso fresco, salsa and tortillas. Makes 4 to 6 servings.
- Recipe courtesy of Preppy Kitchen: Recipes for Seasonal Dishes and Simple Pleasures
Tags: pepperplate-import