I’m absolutely, totally and 100% hopping on the egg train.
But I mean, I’m not egg and bacon mcmuffin cool, but I’m tots workin my way up. Climbing that metaphorical ladder to the golden egg. Stop? K.
Seriously, come at me quiche, zucchini slice, poached egg on avo and all the egg gang. I’m comin’ fo ya!
I mean, scrambled eggs is so a thing right now.
But you know what really made me eggstatic?? (ahh I crack myself up sometimes….).. (oops there I go again! crack, like an egg shell… get it? Ahh too punny for life)
Smokey Mexican Baked Eggs
It just makes so much sense…
a dash of chilli & smoked paprika, a handful of chorizo, some relevant veggies for good measure, cheese (coz dahhhh), saucey goodness, and of course.. the mother of all… 2 sweet eggs complete with yolky perfection.
Oh, sorry bout that, you just lost me in an abyss of thinking of this for breaky…
Right, and I’m back.You wanna know what’s so fun about these bad boys?
Well, it’s so; wake up in the morning, ravenous stomach, don’t wanna wait forever, breaky/brunch perfect.
And while those eggs cook, you even have time to whip a coffee. AND you can even share it with a buddy for extra fun.
iiiiiii know, it’s almost to good to handle.
I’ll take this all day erreyday pluzzzz.
Pretttttty much, I’m a total convert. Yep, not egg muffin ready, but I have completely hopped the baked egg train, never getting off, and taking ya’ll with me!
It’s egggggciting isn’t it! heh heh heh
and eggggggcellent (ok, I’m done, I promise.)
Woah, way less blabbing from me ^^^ …. maybe I’m sick?.. 😛
SMOKEY MEXICAN BAKED EGGS
(recipe adapted from taste.com.au)
1 tablespoon olive oil
1 chorizo, cut into slices
1 brown onion, diced
1 garlic clove, diced
1 teaspoon baked paprika
1/2 teaspoon chilli flakes
1 tomato, diced
375g Mexican salsa (or can of diced tomatoes)
1/2 capsicum, sliced thinly
150g canned corn
salt and pepper to season
cheese & coriander to garnish
toasted bread to serve
1. Heat oil in a saucepan over high heat, and add chorizo, turning to cook each side, then remove from pan, leaving the oil in the pan.
2. Add onions and cook until soft, then add garlic, paprika and chilli seeds, and cook for 1 minute or until aromatic.
3. Add the tomato, salsa, capsicum and corn and simmer until capsicum is soft, seasoning with salt and pepper.
4. Crack the eggs into individual bowls. Make a hollow in the sauce and pour in an egg in. Repeat for the other egg.
6. With the heat on low, cook the eggs until set.
7. Garnish with cheese and coriander, grab some toasted buttered bread and dig in with a friend! (or by yourself, cause that’s totally what I did)