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
Servings
servings
Ingredients
Smashed avocado
Cuisine Mexican
Servings
servings
Ingredients
Smashed avocado
Baked eggs with Mexican chorizo cooked in Pyrolux pyrocast round gratin
Instructions
  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
Real Time Analytics