Mexican Baked Eggs and Roasted Fingerling Potatoes
Whip up our Mexican-inspired baked eggs and crispy potatoes dish full of our favorite Mexican flavors including cumin seeds, oregano, and fresh cilantro!
Equipment
Ingredients
- 4 eggs
- leftover birria shredded beef optional
- 2 dried guajillo chiles
- 1 dried ancho chile
- 1 lb fingerling potatoes cut in halves
- 1/2 yellow onion medium dice
- 1 red pepper medium dice
- 2 cloves garlic roughly chopped
- 1 1/4 cans fire-roasted whole tomatoes 12 oz cans
- 1/4 cup olive oil 2 tbsp for onions and peppers and 2 tbsp for potatoes
- 2 tsp dried oregano
- 2 tsp cumin seeds
- 1/2 cup cilantro finely chopped (garnish)
- 1 tsp salt 1/2 tsp for onions and peppers and 1/2 tsp for potatoes
- ground pepper
Instructions
1. Preheat Oven, Cut, and Prepare Vegetables
- Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius).
- Cut the potatoes (in halves), roughly chop garlic, dice onion and red pepper. Finely chop cilantro. Set aside.
2. Toast Chiles and Soak them for 30 Minutes
- Cut guajillo chiles and ancho chiles in half and remove seeds.
- Place sauté pan on the stovetop at medium heat. Add dried chiles to the pan and toast them for 1 minute or until fragrant.
- Half-fill a saucepan with water and place the saucepan on the stovetop at high heat. Once the water is hot, turn off the heat and add the chiles. Soak for 30 minutes.
3. Blend the Abodo
- Add soaked chiles and fire-roasted tomatoes to a food processor and blend until smooth. Set aside.
4. Roast the Potatoes
- Toss the potatoes with olive oil, salt, and ground pepper.
- Spread the potatoes onto a baking sheet.
- Cook for at least 30-40 minutes at 400 degrees Fahrenheit (204 degrees Celsius) or until crispy and golden brown on the outside and soft on the inside. Turn the potatoes over halfway through the baking process.
5. Sauté the Vegetables
- Place a cast-iron skillet on the stovetop at medium heat.
- Add olive oil and allow it to heat.
- Add onions, garlic, and red pepper.
- Sauté them for 10 minutes. Season with salt and pepper.
- Lower the heat on the stovetop to medium-low.
6. Add the Spices
- Add oregano and cumin seeds.
- Sauté an additional 10 minutes or until soft.
7. Pour in Dried Chile Adobo and Crack Eggs
- Turn the oven down to 375 degrees Fahrenheit (191 degrees Celsius).
- Pour in the dried chile adobo and sauté for 5 minutes.
- Spread the saucy mixture evenly across the cast-iron pan.
- Create a well with a spoon into four sections of the cast-iron pan. Crack 4 eggs around the pan each well.
- Place in the oven for 7-9 minutes or until egg white becomes opaque.
8. Warm Up Birria Beef if You Have It (Optional)
- If you have leftover birria meat, wrap it into aluminum foil, and warm it in the oven. If refrigerated, it will only take 5 minutes, but if it is frozen, it may take 10-12 minutes.
9. Let's Plate
- Season eggs with salt and pepper.
- Garnish cast-iron pan with fresh finely chopped cilantro.
- Spoon crispy potatoes onto a plate. If you have leftover birria meat, spoon birria meat onto potatoes.
- Then, use a spatula to scoop up a serving of baked eggs onto potatoes and birria meat.
- Serve and enjoy.
Nutrition
Calories: 357kcalCarbohydrates: 38gProtein: 11gFat: 19gSaturated Fat: 3gTrans Fat: 1gCholesterol: 164mgSodium: 863mgPotassium: 864mgFiber: 8gSugar: 10gVitamin A: 4631IUVitamin C: 68mgCalcium: 117mgIron: 4mg
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