Baked eggs have always been a favourite of mine. Dipping a fork into a pan filled with steaming deliciousness, piercing a yolk and watching its golden innards spill out.
It’s up there with being one of the ultimate breakfast indulgences. Not that I’d turn it down at lunch or dinner time, either.
My homemade Mexican chorizo has been a close friend lately, making its way into a bunch of dishes I knock together at home. Such a versatile ingredient, especially since a certain spice mix now has permanent residency in my spice cupboard.
I guess what I’ve made here isn’t far off huevos rancheros – only sans the refried beans, peppers and Mexican-style rice. What I love is that it’s all pretty much in the one pan. The spiced meat, the eggs and those glorious crispy bits of tortilla poking out the sides.
The cooked meat filling is perfectly fine on toasted chunks of bread, as well – like savoury mince with loads more spice and flavour. A fried egg on top crowns it perfectly.
But you already knew that, right?
baked eggs with mexican chorizo
- 500 g beef mince
- 4 tbsp Mexican spice
- 2 tbsp olive oil
- 1 onion, finely sliced
- 1 green chilli, chopped – plus extra to garnish
- 3 medium tomatoes, chopped (around 300 g)
- 4-6 tortillas
- 4 eggs
- 2 avocados
- 200 g feta
- 2 tbsp lemon juice
- 2 tbsp mint, chopped