I currently have a total obsession with eggs. I enjoy them for breakfast, lunch and dinner. They are often quick to prepare, versatile and lets not forget, nutrient dense.
Baked eggs have become quite a trend so I thought I would develop my own recipe based on my favourite flavours, which of course includes Mexican spices!
I used ramekins that hold approximately 1 cup of filling to make individual serves, however you can use a large oven proof dish to make this recipe.
In regards to serving size, 1 ramekin served with a slice of sour dough or crusty grain bread (topped with avocado and lemon of course) would make a nice light meal or have 2 ramekins for a larger meal.
1 tablespoon of olive oil
1 large red capsicum, diced
1 large red onion, diced
3 garlic cloves, crushed or finely chopped
1 long red chilli or 1 teaspoon of chilli flakes
1 cup (or 170g) of cherry tomatoes, halved
I cob of fresh corn, kernals removed from the cob
400g can of kidney beans (or black beans)
400g can of diced tomatoes
1 teaspoon of paprika
2 teaspoons of cumin
2 teaspoons of ground coriander
An egg for each ramekin - this amount of mixture makes about 5 ramekins worth for me, therefore I use 5 eggs. If you serve this in a large oven proof dish use 5-6 eggs
Fresh coriander, chopped, to serve
Preheat oven to 180 degrees.
Heat oil in a large skillet over a low-medium heat.
Add the capsicum, onion, garlic and chilli and sauté, stirring occasionally, for approximately 2-3 minutes.
Add fresh cherry tomatoes and corn kernels and stir through for approximately 1-2 minutes.
Add tinned tomatoes, kidney beans, paprika, cumin and ground coriander and stir through then remove from heat.
Fill the ramekins or small oven proof bowls with mixture.
Make a small well in the middle of the mixture and crack an egg in each ramekin.
Cook in the oven for approximately 20 minutes.
Once cooked scatter with chopped coriander.