Vegetable Egg Bake
Vegetable Egg Bake
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Yields: 4
- 1 can Pickwell Farms Whole Peeled Tomatoes
- 1 pack Tio Santi Tortillas
- 4 Eggs, Large
- 1 Onion, thinly sliced
- 1 Green Bell Pepper, thinly sliced
- 3 cloves Garlic, thinly sliced
- 1/2 bunch Cilantro, chopped
- 3/4 tsp Marcum Cumin
- 1/2 tsp Marcum Paprika
- 1/4 tsp Marcum Crush Red Pepper
- 1/2 tsp Marcum Salt
- 1/2 tsp Marcum Black Pepper
- Preheat the oven to 375º F
- Heat 1 1/2 tbs of oil in an ovenproof skillet over medium heat. Add onion & pepper then cook for 10 minutes
- Add the cilantro stems, garlic, cumin, paprika crushed red pepper flakes. Season with salt & pepper.
- Cook for 1 more minute, stirring to incorporate spices. Next stir in the tomatoes with the juices, and lower heat to a simmer
- Let it tomatoes cook for 15 minutes, and season with salt & pepper as desired
- Use the back of a spoon to make 4 divots in the sauce, about 1 to 2 inches apart from each other
- Next crack you eggs into each well.
- Take the edge of a rubber spatula through the egg whites to break them slightly, being careful not to break the yolks.
- Transfer the skillet to the oven then bake until for 15 minutes, or until the egg whites are set
- Garnish with cilantro leaves. Serve toasted tortillas.
- Add sautéed spinach and parsley to make the dish even healthier
- Add a pinch of cayenne for some heat
- Garnish with sliced avocado and limes for a fresh component