Baked Mexican Eggs

Clare Winfield
  • 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


  1. 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.
  2. 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.
  3. 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