Mexican Baked Egg with Guacamole
Breakfasts • Mexican
Description
Guacamole can be prepared the night before to save time or you can use any other favorite recipe.
Ingredients
- Chicken Egg 4 pieces
- Spanish onions ½ head
- Canned Pork with Beans 1 can
- Pickled Eggplant with Peppers 2 pieces
- Marinated cherries 5 oz
- Olive Oil 5 tablespoons
- Ground Cumin 1 teaspoon
- Ground coriander 1 teaspoon
- Chili Flakes to taste
- 70% Dark Chocolate 0 oz
- Marinade to taste
- Avocado 1 piece
- Shallot 1 piece
- Cilantro ½ bunch
- Lime 1 piece
- Smoked salt 1 teaspoon
- Grated Pecorino Pepato Cheese 3 tablespoons
Step-by-Step Guide
Step 1
Cut the cherry tomatoes in half and the pickled peppers into large pieces the size of half a cherry.
Step 2
Drizzle with 1 tablespoon of olive oil and place in a preheated oven at 180°C (356°F) for 30 minutes.
Step 3
Meanwhile, drain the liquid from the can of beans and rinse with cold water (if you can't find black beans, it's okay; while black beans are standard in Mexico, brown or kidney beans can be used as substitutes).
Step 4
Heat 2 tablespoons of olive oil in a skillet and sauté the finely chopped red onion for 2-3 minutes until soft, then add the beans, ground cumin, coriander, smoked paprika, grated chocolate, salt, pepper, and chili to taste, and simmer for about 5 minutes.
Step 5
Then mix the beans with the tomatoes from the oven and stir well. At this stage, you can add a tablespoon of onion marmalade or jam if you have it; if not, skip this ingredient.
Step 6
Fill portioned muffin tins or mini casserole dishes with this mixture, sprinkle cheese (ideally cheddar) on top, and make a small indentation for the egg.
Step 7
Carefully crack an egg into each mold, trying not to break the yolk, and place back in the oven for another 25 minutes on the broil setting.
Step 8
Meanwhile, for the guacamole, squeeze the juice from half a lime. Peel the avocado and immediately place it in a food processor, adding the lime juice, finely chopped shallot, 4-5 tablespoons of olive oil, and chopped cilantro, and blend until smooth.
Step 9
If necessary, add more olive oil to achieve the desired consistency.
Step 10
Serve the breakfast with toast and guacamole.
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