Mexican Baked Breakfast Eggs

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  • 1 tablespoon Coconut Oil
  • 1 Red Pepper - diced
  • 4 Green Onion - sliced (green part only)
  • 2 teaspoon Ground Cumin
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Smoked Paprika - ground
  • 1 cup Tomato Puree
  • 2 tablespoon Tomato Paste
  • 4 Eggs
  • 2 tablespoon Fresh Cilantro - chopped
  • 0.13 teaspoon Sea Salt
  • 0.13 teaspoon Freshly Ground Black Pepper
  • Preheat the oven to 350ºF.
  • Heat a large frying pan over medium heat. Melt the coconut oil, then add the red pepper and scallions, and cook until slightly softened.
  • Stir in the spices and cook for 1 minute or until fragrant. Add in the tomato purée, tomato paste, and stir to combine. Season with a pinch of salt and pepper.
  • Divide the mixture evenly between four ramekins. Make a well in the center of each ramekin, then break one egg directly into the well. Repeat the process with the remaining ramekins.
  • Place in the oven for 15–20 minutes or until the eggs are cooked to your liking.
  • Remove from the oven and sprinkle with chopped cilantro.


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