Mexican Style Baked Eggs

 

Two of my favorite things in the dinner world are meals that can be made in one pot and things that involve a gooey egg with a runny yolk.

This lovely concoction delivers both.

A baked egg dish brings a lot to the table. Ease, convenience, great way to use up some leftover veggies, and a way to pack in the veggies and goodness.

This dish is packed with all the flavors of a taco, but eliminates the extra calories of the tortilla and gives a protein punch with some eggs. Also, it’s a lot less messy than a make-your-own taco bar.

You will need

  • 1 white onion cut into thin slices,
  • 2 bell peppers (any color) cut into slices
  • 1 can diced tomatoes
  • 1 can black beans, rinsed and drained
  • 4 eggs (two per person)
  • olive oil
  • salt
  • pepper
  • cheese, avocado, sour cream or whatever toppings you prefer

Start by drizzling olive oil in your pot. You want something that is oven-proof and also has sides at least 4 inches high, so you can sautee your veggies and not throw them everywhere.

Toss in your onion and peppers.

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Let them cook over medium until the onions are translucent.

Next add diced tomatoes

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And stir

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Let the tomatoes warm through and cook for about 5 minutes

Then add the rinsed and drained black beans

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And stir

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Season with salt and pepper and let this cook together for a few minutes.

Meanwhile, preheat your oven to 425.

When you’re happy with your veggie mixture, lower the heat a bit and, using a wooden spoon, make a small divot in the mixture – one for each egg.

You want to be able to crack an egg and have it nestle into the little hole.

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Repeat with all your eggs.

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Then pop into the oven to bake for about 30 minutes, or until the eggs are set.

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Carefully scoop out so as not to break the yolks and pile on a plate.

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Add cheese

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Some avocado and Greek yogurt (sorry we don’t use sour cream)

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And voila. Mexican baked eggs and only one messy pot.

Potato and Leek Frittata

Whenever I have no idea what to make for dinner, I turn to frittatas.

They’re the perfect meal when you’re stumped because 1. they’re really easy and no one wants to be stumped and faced with an impossible recipe 2. they’re really versatile so you can easily just grab what’s in the fridge or what looks good at the grocery store and 3. they’re a one pot meal! and who wants to wash more than one pot?

I’m a big fan of potato leek soup, but with the weather finally warming up, I wasn’t in the mood for a hot bowl of soup.

So, light bulb! I turned my favorite soup into a frittata, and boom, dinner!

For this dish you will need

  • 2 leeks, sliced and thoroughly cleaned
  • 3 yukon potatoes, boiled until just tender, then cubed
  • 4 eggs
  • a splash of heavy cream
  • olive oil
  • salt
  • pepper
  • gruyere

Drizzle olive oil in the bottom of an oven proof skillet. If you don’t have one then you will need to use a skillet and a baking dish. Not the end of the world. If you do have an oven-proof skillet, go with one that has a bit of depth to it so you can pile in the ingredients.

Preheat the oven to 400.

Toss your potato cubes and leek slices into the pan.

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Le them cook over medium heat for about 10 minutes or so. Then season with salt and pepper and more oil if needed.

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Meanwhile, beat together 4 eggs and splash of heavy cream and pour the mixture over the potatoes and leeks.

Le this cook for about 5-7 minutes, just so the eggs start to set. The sprinkle with grated gruyere.

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Pop in the oven for about 10 minutes or until the eggs have set.

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Slice and voila.

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The dinner conundrum, solved.

Portuguese Baked Eggs

 

 

I’m not usually one to complain, but I’m tired, I’m stressed and I’m over this whole wedding planning thing.

One word.

Elope.

And I don’t know if I ever told you this, but I work with lawyers. And man can they be cranky!

So comfort food is in order. More specifically, super simple, no fuss comfort food is in order.

We were watching The Best Thing I Ever Made and Anne Burrell was on talking about her best brunch dish, Portuguese baked eggs. Peppers. Onions. Garlic. A spicy tomato sauce. Ricotta Cheese. Runny yolks.

Oh man was I all over this.

This recipe is one part Anne Burrell’s, One part Bon Appetit’s and one part mine.

You will need:

  • 2 bell peppers chopped
  • 1/2 a white onion chopped
  • 2 cloves of garlic, diced
  • 1 can of diced tomatoes
  • 1 fresh chopped tomato (you don’t need to but the contrast is nice)
  • 4 eggs
  • ricotta cheese
  • sharp cheddar cheese
  • olive oil
  • salt
  • red pepper flake

Preheat oven to 400. Drizzle olive oil in an oven proof skillet. If you don’t have one, then use a skillet and have a 9×13 baking dish ready to transfer everything into.

Add the peppers, onion and garlic and cook until the peppers are soft.

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Add the tomatoes and cook for about ten minutes. Season with salt and pepper flakes.

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If your skillet is not oven proof, transfer this mix to the baking dish now. Otherwise proceed in the skillet.

Make four divots in the peppers and fill each divot with a scoop of ricotta cheese. You can add as many as your pan will hold. Figure 2 eggs per person when you serve.

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Carefully crack an egg in a small bowl. And then carefully tip the egg into one of the ricotta divots.

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Continue until there is an egg in each. And then top each egg with some sharp cheddar cheese.

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Bake for 15-18 minutes until the whites are set but the yolks are still runny.

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Grab some bread and get ready to mop up all that yolky-tomatoey goodness.

Shakshuka – Or peppers and tomatoes and fried eggs, oh my!

This is another dish coming to you from my kitchen courtesy of Cooking Light magazine.

Seriously the latest issue was packed with brilliant ideas and quick fix meals.

We have a fondness of eggs for dinner, so any dish that gives us a new twist on runny yolks on dinner plates is usually a winner in our book.

This one is super simple and super yummy.

You will need

  • 1/2 a white onion, chopped,
  • 2 green peppers, chopped
  • 2 cloves of garlic, chopped
  • 1 stalk of celery, chopped
  • 1 large can of diced tomatoes
  • olive oil
  • salt
  • pepper
  • paprika
  • eggs

Drizzle olive oil in a large pot and toss in the onions, peppers, garlic and celery. If you look up the recipe on Cooking Light¬†you’ll note that celery isn’t listed. Neither is tomatoes. Well, they say to use marinara. I’m making my own marinara as I go rather use store bought. Remember, it’s all about adjusting recipes to suit you.

Season the vegetables with salt and pepper and simmer over medium until the vegetables have softened.

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Pour in the can of diced tomatoes and add a few sprinkles of smoked paprika. Stir and let the mixture bubble and the flavors meld for about 10 minutes.

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Ladle onto plates and top with fried eggs.

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Tomatoey goodness, runny yolk? Screaming for crusty bread to mop it all up.

BKTE

Let me start off with an apology. The photos in this post are a bit fuzzy.

You see, I was cooking and, hazards of food blogging I guess, burned myself. I pulled my hand away, and, in doing so, knocked my camera off the counter.

Yup. It broke.

There was lot of cursing. And almost some crying. It’s a brand new camera.

But I eventually pulled myself together (there may have been a few milano cookies involved) and got in with the day.

I didn’t hurt myself or break anything irreplaceable.

Perspective. And milanos.

So back to the post.

Yesterday I took my dad out to his favorite place for Father’s Day.

I was torn between my usual order and something else on the menu that caught my eye. For dad, it was a no brainer. It was all about the burger.

I ended up with my usual, but couldn’t help but think about the other menu item. I bet I could make that at home.

What was it that almost had me? A BLT with a fried egg. It sounded so simple, but so intriguing. The simple part was what had me ordering my usual. I knew with a little thought I could easily make my own itty bitty city kitchen version of the BLTE.

For a period of time, I hated bacon. The smell of it made me nauseous and the taste just didn’t do it for me. It was not a health thing. It was purely a taste thing. A few weeks ago when my boyfriend and I went out for burgers, I forgot to tell the waiter no bacon on mine. So when it came with bacon, I shrugged and figured I’d give it a go.

I was surprised that I liked it. But hey, taste buds change. Unfortunately, mine will always crave breads and fried stuff. Why can’t they change to crave only fruits and vegetables and grains? At least until bikini season is over.

So bacon. I like it again. Which is probably why I was eying that BLTE.

It’s Sunday. My boyfriend’s home with his dad. And I’m home alone. I can make a big messy BLT with a gooey fried egg on top and no one will ever know. Well except for you. But you won’t tell, right?

I decided to jazz this up a little bit and switch out the lettuce for some baby kale. Kale’s having a moment. It’s a superfood, packed with vitamins and good stuff. So it will balance out the bacon.

So here’s my BKTE

You will need

  • 1 whole wheat English muffin, toasted
  • 2 thick slices of tomato
  • a handful of baby kale
  • 2 eggs, fried
  • 3 pieces of bacon, cooked
  • 1 tablespoon Greek yogurt with a squeeze of lemon juice (in place of mayo)

Start by cooking the bacon. Instead of making a mess frying it, I put the bacon strips on a foil-lined cookie sheet and baked in a 400 degree oven for about 15 minutes. You can fry it. Or microwave it. Whatever you prefer.

Meanwhile, crack two eggs in a frying pan and cook over medium low heat. You want them cooked but with the yolk still runny.

While the eggs cook, mix the Greek yogurt and lemon juice and apply to each half of the English muffin. You can use mayo, but I like the tang of the yogurt and the lemon, plus it’s a healthy alternative.

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Pile a handful of kale and a tomato slice on each English muffin half.

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Top each tomato with a fried egg.

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Lay the strips of bacon on top of the eggs.

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And that, my friends, is a knife and fork and empty apartment kind of sandwich.

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Run your knife through, let the yolk spill over the kale and the tomato, the bacon grease running through it all.

Excuse me.

I need to be alone for this bite.