Breakfast & Brunch, Recipes

Spicy Breakfast Eggs to Start the New Year

I wanted to squeeze one more recipe in before the start of 2014 and this one for Mexicali Baked Eggs is a great way to start off New Year’s morning. I love it when I read a recipe and it inspires me to come up with a new take on it. This is my variation of a recipe posted by Chef John on All Recipes.com His original recipe used Marinara sauce and was more Italian. If you’d like to try that, go to his recipe (and a video) for it. For the south of the border version, mine is right below.

Mexicali Baked Eggs

1/4 cup Green or Red Enchilada Sauce
2 ounces Mexican Chorizo
1/2 teaspoon Crushed Dried Peppers (optional)
1/2 low carb Tortilla, torn into pieces
1/8 teaspoon ground Cumin
Sprinkle of Mexican Oregano
1/2 teaspoon dried Cilantro (or 1 teaspoon fresh, cut)
2 tablespoon Queso Fresco, (Mexican white cheese) crumbled
2 tablespoon Cheddar Jack Cheese, shredded
2 Eggs
2 tablespoons of Heavy Cream
Salt and Pepper

Preheat oven to 400 degrees F.

In a small oven-proof baking dish or two single serving casseroles, spray the bottom with cooking spray, then tear the tortilla and layer the pieces on the bottom of the dish, (Split all ingredients if you are making in two small dishes.) Spoon the enchilada sauce over the tortillas, then sprinkle peppers and cumin on top.

In a small skillet, cook the chorizo until the sauce is melted. Separate into two mounds. Put each mound into the dish to form the base for the eggs. If using a single dish, space these at least three inches apart. Using the back of the spoon, make a well in the middle of the chorizo. Sprinkle a little cheese over the top.

I used a single serving dish to make mine using a green sauce.

Break an egg into a recipe bowl or small bowl being careful not to break the yolk. Carefully slide the egg into the well. It will probably overflow a little. Repeat with the second egg and slide it into the second well. Sprinkle oregano and cilantro, salt and pepper on top of the egg, then sprinkle the crumbled cheese over the top. Top with shredded cheddar jack cheese. Drizzle 1 tablespoon of heavy cream over the top.

You can’t always convince the egg to stay in the well.  I make mine with 1 egg, but feel free to add a second one.

Put the dish(es) on a baking pan and slide into the oven. Bake for about 12 to 14 minutes until the egg is set but still slightly runny in the middle, about like a soft boiled egg.

Remove and serve. Beak up the egg and mix it into the sauce and cheese to really mix the flavors.

To make this for more than a couple of people, you can easily double the recipe and use a larger baking dish.

Nutrition Info: 1 egg in half the sauce
Calories: 300 Fat: 23.5 g Net Carbs: 4.6 g Protein: 15.7 g

Posted on 12/30/2013