Mexican Baked Eggs
2 servings
15 minutes
Baked Mexican eggs are a bold combination of tender baked eggs, spicy chili, and creamy avocado, seasoned with lime juice and fresh cilantro. While the name hints at Mexican roots, this recipe fits beautifully into Italian cuisine due to the use of fresh natural ingredients and simplicity of preparation. The eggs are baked until the whites are firm and the yolks remain soft, creating a rich flavor. Cilantro adds a fresh herbaceous note while lime enhances the overall brightness of the dish. Perfect for breakfast or a light dinner, especially when paired with crispy buttered toast. This recipe is a true delight for lovers of exquisite yet simple dishes that combine the warmth of the sun with rich flavors.
1
Preheat the oven to 180 degrees.
2
Grease a small skillet or round baking dish with olive oil, then crack the eggs.
- Olive oil: to taste
- Chicken egg (large): 4 pieces
3
Finely chop the red chili pepper (seeds removed if desired) and sprinkle it over the eggs.
- Red chili pepper: 1 piece
4
Peel the avocado and remove the pit, then slice it. Cut the lime in half and squeeze the juice from one half.
- Avocado: 1 piece
- Lime: 1 piece
5
Place avocado around the eggs and season with a little sea salt and black pepper. Add lime juice.
- Avocado: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Lime: 1 piece
6
Place in the oven for 7-10 minutes or until the whites are set but the yolks are still runny.
7
Tear and coarsely chop a few coriander leaves and sprinkle them over the eggs, then cut the remaining half of the lime into wedges for squeezing.
- Fresh cilantro (coriander): 2 sprigs
- Lime: 1 piece
8
Hot toast spread with butter is suitable for serving.
