All hail baked eggs!
They’re stupidly quick and easy to make, and you can dress them up however you fancy. Veggies, cheese, sauces… you can even make them taste like enchiladas.
All these enchilada baked eggs need is a spoonful of salsa or enchilada sauce, a spoonful of refried beans, a little sprinkling of cheese… and an egg, of course. Top them with a bit of fresh coriander and you’re good to go. Make sure you dig right to the bottom to get to the good bits!
Since these enchilada baked eggs are super simple (I’m allllll foooor the 5 ingredient recipes these days), make sure you use good quality ingredients. You need nice fresh eggs, a good quality salsa (I’d recommend using one with a good amount of heat!), and your favourite refried beans. I use these ones, and although they look a bit like cat food, they are the bomb. You know how people always say that it’s a struggle not to eat a whole jar of Nutella with a spoon? I’m like that with these refried beans. My favourite.
Baked eggs can be a bit of an art form. In the past, I’ve ended up with either hard yolks or runny whites – it’s sometimes hard to get a happy medium. I find that adding a little bit of cheese on top really helps. Maybe it keeps the heat in to cook the whites properly? Maybe it protects the yolk from overcooking? I have no idea, I’m no food scientist. Whatever the reason, fifteen minutes seems to be a good length of time for baking (though remember that all ovens vary, so just keep an eye on them).
Of course, if you’d rather play it safe, you can cook them for longer, until the yolk is hard – but I find a runny yolk irresistible!
Enchilada baked eggs
- 1 tbsp hot salsa or enchilada sauce
- 1 tbsp refried beans
- 1 egg
- 1 tbsp cheddar cheese grated
- Black pepper
- 1 tbsp fresh coriander chopped
- Heat the oven to 190°C (Gas Mark 5 / 375°F).
- Add the salsa to the bottom of an individual ramekin, and top with the refried beans. Make a slight well in the centre, and crack the egg on top. Top with the grated cheese and a little salt and pepper.
- Put the ramekin on a baking tray, and bake in the oven for around 15 minutes, or until the whites of the eggs are cooked.
- Finish with some fresh coriander, and serve immediately.