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Sunday, October 23, 2016

Mexican Baked Eggs

We're all in favor of 20 minute dinners. Let's face it, when you only have 20 minutes it's easy to opt for heating chicken nuggets or microwaving something from Trader Joe's. But I'd much rather have this. Eggs always save the day.

2 tbsp olive oil
3 thinly sliced poblanos (seeded and deveined)
3 garlic cloves, minced
2 cups tomato sauce or crushed tomato
2 cups halved cherry tomatoes
1 tsp oregano
4 large eggs
1 cup crumbled queso fresco or chedder, jack, whatever
Cilantro and jalapeno - pinch of each

1. Preheat oven to 425. Heat olive oil in a large cast iron plan. Add the poblanos and garlic and cook for five minutes.

2. Stir in tomatoes and oregano and cook over low heat for 10 minutes.

3. Crack eggs into the sauce and top with cheese.

4. Bake for 12 minutes.

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