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Chipotle baked eggs

Name: Chipotle baked eggs
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: Serves 4
Cuisine: Mexican recipes
Ingredients: 3 tbsp olive oil; 1 onion, finely sliced; 2 garlic cloves, finely sliced; 1 small red pepper, deseeded and finely sliced; 1 red chilli, finely chopped; 1 tsp ground cumin; 1 tsp ground cinnamon; 1 tsp allspice; A few large pinches of Mexican oregano or hoja santa (optional; see Know How); 1 tbsp chipotles in adobo (or more to taste; see Know How); 2 x 400g tins chopped tomatoes or 700g fresh tomatoes, chopped; 2-3 tsp brown sugar; 1 tbsp red wine vinegar; 8 medium free-range egg; To serve; 8 corn or flour tortillas; Sliced avocado; Handful coriander leaves or chervil, torn

By: Thomasina Miers

Published: 13 Jun 22
Updated: 25 Mar 24

Tommi Miers’ chipotle baked eggs are a simple way to start the day, with all the sweetly smoky flavours of a tomato-chipotle sauce. Mop up with tortillas or flatbreads.

Recipe from Meat-free Mexican by Thomasina Miers (Hodder & Stoughton £25)

Easy
June 2022

Test kitchen approved

Serves 4
Hands-on time 25 min, plus simmering time 10 min

Tommi Miers’ chipotle baked eggs are a simple way to start the day, with all the sweetly smoky flavours of a tomato-chipotle sauce. Mop up with tortillas or flatbreads.

Recipe from Meat-free Mexican by Thomasina Miers (Hodder & Stoughton £25)

Vegetarian recipes

Nutrition: per serving

Calories: 712kcals
Fat: 32.4g (7.7g saturated)
Protein: 28.9g
Carbohydrates: 71.8g (19.2g sugars)
Fibre: 8.6g
Salt: 1.6g

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Ingredients

3 tbsp olive oil
1 onion, finely sliced
2 garlic cloves, finely sliced
1 small red pepper, deseeded and finely sliced
1 red chilli, finely chopped
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp allspice
A few large pinches of Mexican oregano or hoja santa (optional; see Know How)
1 tbsp chipotles in adobo (or more to taste; see Know How)
2 x 400g tins chopped tomatoes or 700g fresh tomatoes, chopped
2-3 tsp brown sugar
1 tbsp red wine vinegar
8 medium free-range egg

To serve

8 corn or flour tortillas
Sliced avocado
Handful coriander leaves or chervil, torn

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Method

Heat the oven to 170°C fan/gas 5. Warm the olive oil in a large ovenproof frying pan over a medium heat – or use a regular pan and transfer to a baking dish for step 3. Add the onion, garlic, pepper and chilli. Season with a few pinches of salt and fry gently for 20 minutes until the pepper is soft and sweet.
Add the spices and oregano/hoja santa, if using, Cook for 30 seconds more, then add the chipotles, tomatoes, sugar and vinegar with another big pinch of salt. The amount of sugar needed to season this will depend on whether you’re using tinned or fresh tomatoes and their ripeness. Pour in 250ml water, then simmer for 15 minutes until the sauce has reduced a little but is still loose enough to envelop the eggs. Taste to check the seasoning.
Make 8 small indents in the sauce and crack in the eggs. Bake in the oven for 12-15 minutes until the whites are just set. While the eggs are cooking, warm the tortillas, then serve with the avocado and a sprinkle of fresh herbs.

Recipe from June 2022 Issue

Nutrition

Nutrition: per serving

Calories: 712kcals
Fat: 32.4g (7.7g saturated)
Protein: 28.9g
Carbohydrates: 71.8g (19.2g sugars)
Fibre: 8.6g
Salt: 1.6g

delicious. tips

Prepare the sauce up to the end of step 2, then store, covered, in the fridge for up to 3 days or in the freezer for up to 3 months.
Hoja santa is a plant belonging to the pepper family. The dried leaves have a peppery aroma and flavour, along with notes of anise, eucalyptus and nutmeg.

Chipotles en adobo are smoke-dried, rehydrated jalapeños tinned in a hot, sweet and tangy purée of tomato, vinegar, garlic and spices.

Find Mexican ingredients such as tinned tomatillos, Mexican oregano, hoja santa, corn tortillas and chipotles in adobo at mexgrocer.co.uk or coolchile.co.uk