Baked eggs tend to get a bad rap. And although there are a few bad versions
floating around, it is possible to cook eggs to perfection in the oven and
accompany with some pretty exciting flavors. This recipe comes from an Aussie
expat living in California, who has spent time getting down in the kitchen with
some genuine Mexican crew. It’s the real deal, and recommended as a lively
way to get your Saturday morning kick started. It’s also a great way to use up
corn chips, or tortilla from the night before. Enjoy.
Preheat oven to 180C
Soak the chiles in boiling water in a bowl for at least half an hour until they’re soft
(try to keep them entirely submerged the whole time). When they’re soft, tear out the
stems and remove seeds. Strain and set aside the water they were soaking in. Using a food
processer, blend the chiles, garlic, about a cup of water and some salt. It should be
reasonably smooth and not too thick.
Next up, coat the bottom of a frying pan in sunflower oil and heat well. Add the capsicum,
onion and zucchini. Sauté for about 2 minutes, add spices, and continue cooking on high heat
for another few minutes. Pour the chile sauce over the vegetables, and add a little bit more
oil, plus a tiny bit more salt, the sugar and the tomato paste. Stir well for a couple of
minutes. Slowly add the tortilla/chips, stirring the whole time. Taste for salt, you may
need to add some more.It should have a fairly spicy kick to it.
Using an appropriate dish to bake eggs in, fill with the tortilla and tomato mixture,
leaving enough room to crack an egg into.
Crack an egg in, and throw in a generous handful of cheese. Crack some black pepper over
the top. Bake in the oven for 10 minutes of so, or until the egg is just set and the filling
is piping hot. Finish with freshly chopped coriander.
*Also you may need to hunt down some of these ingredients, if you’re in Melbourne,
Casa Iberica and USA foods will be of great help to you.