Baked eggs with Mexican chorizo

Baked eggs with Mexican chorizo

Baked eggs with Mexican chorizo cooked in Pyrolux pyrocast round gratin

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.

Global knives Sai series 19 cm Santoku knife sai-03

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?

* Pyrocast Round Gratins supplied by Pyrolux and Santoku Knife supplied by Global Knives

Baked eggs with Mexican chorizo recipe

Baked eggs with Mexican chorizo cooked in Pyrolux pyrocast round gratin


Print Recipe
Baked eggs with Mexican chorizo
These baked eggs with Mexican chorizo are sure to put a bounce into your morning.
Baked eggs with Mexican chorizo cooked in Pyrolux pyrocast round gratin
Cuisine Mexican
Smashed avocado
Cuisine Mexican
Smashed avocado
Baked eggs with Mexican chorizo cooked in Pyrolux pyrocast round gratin
  1. Start the recipe 1 day before serving. Combine the beef mince and Mexican spice, mixing very well with your hand. Wrap in plastic and refrigerate overnight.
  2. Heat a skillet over a medium-high flame. Sauté the onion in the olive oil for a few minutes, or until opaque. Add the chopped green chilli and the mince, breaking up the meat as it cooks. You don't want any big chunks of mince so keep chopping and mixing it around until it's no longer pink and is cooked through.
  3. Add the chopped tomatoes, mix for a few minutes until it has softened. Season to taste then toss through the chopped coriander.
  4. Preheat the oven grill to high and adjust the rack to about 12 cm below the grill.
  5. If you're making one large pan of baked eggs, decant the cooked mince into a large bowl, scraping everything out. Lay the tortillas into the skillet (don't wash it out), allowing the tortillas to come up the sides and above the edges.
  6. If you're making 4 individual portions, lightly oil gratin trays and lay the tortillas into them. Scoop the cooked meat and any juices into the gratins, spreading it evenly. Using the back of a spoon, make hollows in the centre (or evenly spaced if you're making one large one).
  7. Crack an egg into each hollow, scatter over as much or as little grated cheese onto the mince as you wish, then place beneath the grill. Grill until the eggs are nearly cooked, yet the yolk is still runny.
  8. Meanwhile, scoop the avocado flesh into a mixing bowl. Smash it roughly, crumble over the feta and mix through the lemon juice and mint. Season with freshly milled black pepper.
  9. Serve the baked eggs and mince while still hot, with a good scoop of smashed avocado.
Share this Recipe
  • I love this! My first comment I was going to leave was a cheeky question about WHERE you found Mexican Chorizo in Sydney 🙂 Should I rub it in that I’ve had the real thing? 😉 It’s pretty different actually, much smoother (i.e. no lumps like Spanish) and a little milder in flavour. Sensational!

    I love baked eggs too, I keep coming up with new spins. I haven’t tried this type yet, will have to change that!! (PS Wonder if I can smuggle some chorizo back….. 😉 )

  • Your photography is gorgeous! Savory breakfasts are the best, and these baked eggs look so hearty and comforting!

    • Thanks Kristine! I agree about the savoury breakfasts, and this like a warm a spicy hug!

  • Abbe@This is How I Cook

    Absolutely gorgeous! Your chorizo sounds a bit different than ours, but I’m not one to quibble. This sounds fantastic!

    • Yes it is a bit different from most, but the main thing is it tastes good, right?

  • I was on the phone with Nagi last week and she said, “John Bek, you know him, right?”

    Me: “Uhh, no I don’t”

    Nagi: “OMG you have to, he’s He Needs Food and he’s incredible and you must.”

    You can hear her saying that, can’t you? So here I am and OMG did I have to follow – your work is some of the best I’ve seen at putting a story behind a photo.

    I read Nagi’s post on FBC about how you shoot and I’m in awe of your talent.

    Now about your baked eggs. It’s one thing to take incredible photos, and you are as good as many professional food photographers, but you also cook as good as many chefs.

    I’ll follow you anywhere you want to go. 🙂

  • AmandaChewTown

    Yes yes YES! Baked eggs are the BEST. I’m loving the mexican take on these… and especially with a tortilla as the base. Inspired.

  • foodnessgracious

    Glad to have found you through Nagi’s post. Beautiful images…

  • Barry Ozmo

    i can see spring in the air.i can imagine your ready for the street samba.oh la la.oh yes where was i.great pics and recipe

  • This is my idea of a perfect meal no matter the time of day. Isn’t homemade chorizo the best? I especially like that you baked it in a tortilla – it presents beautifully!

  • Sara (Belly Rumbles)

    This just reinforces that I really should do baked egg dishes more often. Do love a good oozy yolk.

Real Time Analytics