Eating: Mexican Baked Eggs

I'm still going with my brunch theme for the month of January with this delicious recipe for Mexican-style Baked Eggs.  This is a great one dish recipe for a simple brunch that will be sure to impress your friends. 



You will need...

8 eggs
1/2 lb. chorizo sausage, removed from casing
1 large can diced tomatoes
1 medium onion, diced
1 jalapeno, seed and minced
2 cloves garlic, minced
1 tsp cumin
1 tsp coriander
1 tsp paprika
1/4 tsp cayenne pepper
1 avocado
1/4 cup fresh cilantro, roughly chopped 
1 lime, sliced to wedge
tortillas

1.  Preheat oven to 450 degrees.  Sautee onion over medium in a large skillet with a bit of olive oil until just soft and beginning to brown.  Add jalapeno, garlic, and spices.  Cook until fragrant, about 2 minutes. Add chorizo and continue to sautee until sausage is cooked, about 10 minutes.  Add tomatoes and reduce heat to medium.  Simmer until liquid begins to reduce, another 10 minutes.  Remove from heat.

2.  Dish chorizo and tomato filling into individual cups or ramekins, or one large baking dish.  Top with eggs.  Bake 8 to 10 minutes or until eggs have set up and whites are fully cooked.  Remove from oven.

3.  Top with sliced avocado, chopped cilantro, and a squeeze of lime.  Plain yogurt or sour cream makes a great addition as well.  Serve with warm tortillas and enjoy!

Serves 4

Like I said, this dish is simple and easy to make, but looks pretty impressive.  The filling can be made ahead, but be sure to re-heat it before baking so as not to throw off the cook time.

This is so good, I hate to leave it just for brunch.  Nathan and I had it for dinner last night.  Yum!