Skip to content

Vegetable Egg Bake

Vegetable Egg Bake

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Yields: 4

Ingredients:
  • 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
Directions:
  1. Preheat the oven to 375º F
  2. Heat 1 1/2 tbs of oil in an ovenproof skillet over medium heat. Add onion & pepper then cook for 10 minutes
  3. Add the cilantro stems, garlic, cumin, paprika crushed red pepper flakes. Season with salt & pepper.
  4. Cook for 1 more minute, stirring to incorporate spices. Next stir in the tomatoes with the juices, and lower heat to a simmer
  5. Let it tomatoes cook for 15 minutes, and season with salt & pepper as desired
  6. Use the back of a spoon to make 4 divots in the sauce, about 1 to 2 inches apart from each other
  7. Next crack you eggs into each well.
  8. Take the edge of a rubber spatula through the egg whites to break them slightly, being careful not to break the yolks.
  9. Transfer the skillet to the oven then bake until for 15 minutes, or until the egg whites are set
  10. Garnish with cilantro leaves. Serve toasted tortillas.
Recipe Tips:
  1. Add sautéed spinach and parsley to make the dish even healthier
  2. Add a pinch of cayenne for some heat
  3. Garnish with sliced avocado and limes for a fresh component