Just two days ago I posted a recipe for Tomato and Feta Baked Eggs which was based on a recipe from Closet Cooking. While I made a few small changes, it was mostly unchanged from the original recipe. On Sunday afternoon, after a heavy gym workout, I decided to make a Mexican version of that baked egg dish.
I decided to saute an orange pepper with garlic and onion, rather than tomato. I also used some black refried beans, a little bit of cayenne pepper and mozzarella cheese (Cheddar may have been a better choice, but I was fresh out). Here is what I came up with.
Ingredients:
Serves 2
1 can black refried beans, heated on stove or microwave
1 bell pepper, your choice
2 cloves garlic, minced
1/2 red pepper, diced
1 teaspoon cayenne pepper
1 cup shredded mozzarella or cheddar cheese
2 eggs
1 tablespoon olive oil
1 bell pepper, your choice
2 cloves garlic, minced
1/2 red pepper, diced
1 teaspoon cayenne pepper
1 cup shredded mozzarella or cheddar cheese
2 eggs
1 tablespoon olive oil
Preheat oven to 425.
Heat oil in pan over medium-low heat. Add onion and cook for about 6-7 minutes. Add garlic, cook 1 minute more. Finally, add pepper and cook until pepper is tender, about 6-8 minutes.
While above is cooking, add refried beans to microwavable bowl or small sauce pan until hot.
Remove onion and peppers from pan and add to beans. Stir in cheese and place into two ramekins.
Create indentation for eggs and then bake for 10-15 minutes, until egg white is cooked.
Enjoy!!
