I was just talking with a friend the other day about how eggs can be used in so many different recipes that I previously never thought up. It used to be that I sauteed fajita veggies and salsa with chicken for a purely lunch or dinner recipe. But this recipe reminded me of how eggs can really work with so many ingredients! I came up with this breakfast recipe because I was kinda in the mood for shakshuka but also kinda in the mood for huevos rancheros. Enter: Mexican baked eggs.
A note on Trader Joe’s frozen veggies
I plan on doing a whole post on this topic one day cause I’m that obsessed, but I just wanted to note how easy Trader Joe’s makes recipes like this. I use their frozen veggie mixes for everything. They have organic rice cauliflower; organic superfood pilaf with quinoa, sweet potatoes, kale, and carrots; and (used in this recipe) chargrilled bell pepper and onion mix. It makes throwing together dishes so much easier! I served these eggs on top of tortillas with avocado (cause I add that to everything like a true Cali girl should).
Paleo Mexican baked eggsPrint This
- - 4 corn tortillas (or any paleo/non-paleo tortilla)
- - 1 tbsp avocado oil
- - 1 small sweet pototo, diced and steamed
- - 1 cup sliced mushrooms (I used Trader Joe's Crimini mushrooms)
- - 1 red bell pepper, sliced*
- - 1 green bell pepper, sliced*
- - 1/2 small red onion, sliced*
- - 2 tsp chili powder
- - 1 tsp cumin
- - 1 tsp garlic powder
- - 1/2 tsp cayenne pepper
- - 1 1/2 cup salsa
- - 4 eggs
- - 2 tbsp cilantro, chopped
Pre-heat the oven till 350 degrees. Heat a cast iron skillet over medium heat. Add avocado oil and sautee sweet potato, mushrooms, bell peppers and onions with the chili powder, cumin, garlic powder, and cayenne. Make sure the sweet potatoes are cooked beforehand. If you don’t have a steamer for the sweet potatoes, you can dice them and put them in a microwave-safe bowl with 2 tbsp of water. Pop in the microwave for about 3 1/2 – 4 min then transfer them to the pan (use a fork so you don’t get all the water in there). When the onions are translucent, turn the heat down a bit and add the salsa.
Crack four eggs to the pan. You might need to make little holes in the sauce to crack them into. Then transfer them to the oven. Bake them for about 6-10 minutes depending on how done you like your eggs. If you don’t have a cast iron, you can cover the pan and cook them on the stove. Make sure the heat is turned down.
Once they’re out, garnish with cilantro and serve on top of tortillas. I add avocado to mine which is so delicious!
*If you are using the Trader Joe's fajita mix, use about 1 cup.