May 12, 2021

Mexican Baked Eggs

Recipe by Rob Hawke, Nancy Eatery 

In the Gordon family, we believe that the way to the heart is through the stomach...and beautiful pottery. There's nothing quite like a home-cooked meal to let someone know you care. Here's a personal favourite of ours that combines these two, baked eggs with a Mexican twist. Recipe courtesy of Chef Rob Hawke from our resident cafe, Nancy Eatery. Showcased in our new round baker dish from the ever popular granite collection. Enjoy! 

Ingredients:
- Serves 6 -
800g Crushed Tomatoes
100g Tomato paste
1 diced red onion
3 diced cloves garlic
1 ts cumin
¼ ts cayenne
1 ts smoked paprika
1 ts Mexican oregano
800g tin drained cannellini beans
¼ bunch chopped coriander
100g Oaxaca cheese
6 eggs 
2 chorizo sausages

 

Method:

Preheat oven to 180 degrees. Sauté onions and garlic over medium heat till translucent. Add tomato paste and spices and cook for 1 minute then add crushed tomatoes and cook until tomatoes are no longer sour, blend till smooth stir through cannellini beans and chopped coriander and place in our granite feast round baker, place cracked eggs and oaxaca around evenly. Bake in oven  for 20min or until egg whites are cooked. Top with grilled chorizo, salsa verde, and fresh coriander sprigs. Serve with crusty bread. Enjoy!