Mexican Baked Eggs

MexicanBakedEggs-JustinaSullivanRecipe: Mexican Baked Eggs


Decadent breakfast, brunch or delicious dinner with a cold beer. Don’t hold back on the chilli!



Mexican Baked Eggs

Serves 1


1/ 2 red onion, chopped
1/2 medium potato, skinned, halved and sliced very fine
1/2 garlic clove, minced
1/2 tsp oregano
1/2 tsp cumin
1/2 tsp smoked paprika
150g tinned chopped tomatoes
1 red birds eye chilli
60g (1/4 cup) jalapeños
2 eggs
Salt and Pepper
1 spring onion, sliced finely
180 feta, crumbled into medium chunks
Large squeeze lime juice
Olive oil for frying
Coriander for garnish



  1. Preheat oven to 200C / 180C fan-forced
  2. Using a small cast iron or oven safe skillet, fry potatoes in oil until soft, season with salt as they cook (the thinner your potatoes are sliced the quicker they will cook, so don’t cut large chunks!)
  3. Next add garlic, smoked paprika, oregano and cumin. Cook for 1 minute or until fragrant.
  4. Add tomatoes and chopped chilli, cook for 2 – 3 minutes on a gentle heat (if tomato mixture becomes dry add a splash of water to loosen).
  5. Stir through jalapeños, sliced spring onion and a squeeze of lime juice.
  6. Crack eggs into tomato sauce, sprinkle with feta and season with salt and pepper. Transfer skillet to the oven. Bake for 10 – 12 minutes or until eggs are cooked through.
  7. Garnish with chopped coriander and serve immediately.




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