Baked Mexican Eggs
- Yield: 2 servings
If you want to get ahead, simply prepare the tomato sauce the day before and reheat before dropping in the eggs.
- 2teaspoons coconut oil
- 1 red onion, finely sliced
- 2 garlic cloves, crushed
- 1 red bell pepper, finely sliced
- 1 red chili, finely chopped
- 1 (14-ounce) can chopped tomatoes
- Sea salt and freshly ground black pepper
- 1 1/2cups kale leaves (tough stems removed), finely chopped
- 4 large eggs
- A handful of cilantro
- Preheat the oven to 400°F. Heat the oil in a medium-sized, ovenproof frying pan over low to medium heat. Add the onion and cook for 6 to 8 minutes, until softened. If the onions start to stick and burn during cooking,
add a splash of water.
- Add the garlic, peppers, and chile to the pan and cook for 2 to 3 minutes, until the garlic is fragrant and the peppers start to take on a little color. Pour in the chopped tomatoes and simmer for 5 minutes, until the sauce has reduced slightly and the peppers are tender. Season lightly.
- Stir in the kale and make four wells in the sauce. Crack an egg into each well and transfer to the oven for 4 to 5 minutes, or until the eggs are cooked to your liking. Sprinkle with the cilantro and serve.
Recipe reprinted with permission from The Goodness of Coconut: 40 Irresistible Energy-Packed Recipes © 2016 by Emily Jonzen, Kyle Books