FALL FIESTA BAKED EGGS #TastyTuesday #paleo

I am thrilled to have my cousin Bronwyn as a guest blogger today. This new mom shares with us one of her FAVOURITE egg recipes, and it’s a yummy one! 

Welcome Bronwyn … 

Hi everyone!  I am a first time mom of a sweet three-month old baby girl (E).  We live in Toronto, where we have the good fortune of a a large backyard garden plot and I have a weakness for planting diverse varieties of our favourite vegetables, particularly tomatoes.  When they have names like “sun sugar” and “zapotec pink”, how can I resist?  We end up with more tomatoes than we know what to do with and I’m always searching for ways to incorporate them into our meals before they go bad.  Although having a summer baby this year meant that we were not able to fully tend to our garden, we still ended up with an abundance of fresh veggies (and a lot less time to make meals with them!).

Now that we have a baby, I know how important it is to make quick, healthy, easy-to-eat meals and this baked egg recipe is simple, delicious and flexible depending on what you have in your fridge (or garden!).  The tomato/bean mix can be prepared ahead of time so that you have less early morning prep to do.  If you have leftover vegetarian chili or jarred salsa, you could use that instead. Feel free to add more vegetables (e.g. grated carrots or zucchini, corn kernels) according to your tastes.  The chipotle is optional, but I find it adds a nice smokiness.

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Ingredients

1 small onion, diced
2 cloves garlic, minced
1 tsp chipotle chili powder or 1-2 tsp of adobo sauce from canned chipotle peppers (depending on how spicy you like it!)
1 tsp each of cumin and oregano
½ tsp salt
2 chopped jalapeno peppers (remove seeds to reduce spice)
4 cups chopped fresh tomatoes (any kind will do, but roma or san marzano style will make for a faster sauce)
½ cup sweet green or red pepper, chopped
1 can drained, rinsed black beans or 1.5 cups previously prepared black beans
1 cup cilantro, chopped
4 eggs
½ cup grated cheese (your choice)

Method (Serves 4)
1. Preheat oven to 350 F.
2. In a medium-sized pot on medium heat, cook oil and onion until soft.
3. Add garlic, jalapeno, sweet pepper, cumin, oregano, and chipotle and sauté for about one minute.
4. Add tomatoes, black beans and salt: boil and then reduce to simmer until thickened (about 20 minutes).
5. Remove from heat and stir in cilantro.
6. Divide ½ of the tomato mixture among four ramekins and break one egg on top of each.***you can also use one loaf pan in place of 4 ramekins
7. Spoon the remaining ½ of the tomato mixture around each egg and bake (uncovered) until egg is set to your liking (about 7 minutes for a soft centre).
8. Top with cheese and broil until cheese bubbles.
9. Serve with a green salad, avocado, sliced fruit, and tortillas. My partner likes to squeeze a lime on his eggs as well.

Enjoy!

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