I really like ordering eggs at American coffee shops and restaurants. The waitress comes over and asks, “How would you like your eggs cooked, Hun – over easy, over medium, over hard, sunny side up, hard-boiled or scrambled?”
“How about poached, I ask?”
“No worries, poached eggs comin’ right up!”
I’m always amazed at the number of ways you can have your eggs prepared in the U.S. On the other hand, in some other countries we’ve been to, if you say you want your eggs sunny side up, you may get a look bordering on constipation, or if you step over the line and say you want them poached, you may even get run out of the restaurant!
All kidding aside, there’s one more way you can prepare eggs: baked in a skillet on a bed of tomatoes and red beans and flavored with a smoky chipotle sauce. This dish takes less than 30 minutes to prepare but the delicious taste will remain in your mouth long afterwards!
The key ingredient that gives this dish so much zing is the chipotle chili pepper in adobo sauce (in a can). The chipotle pepper is a Jalapeño pepper that has been smoked. If you can’t find this product in the supermarket or specialty store, you can just use chili powder. But remember, only use a small amount of the chipotle pepper (I used 1/2 pepper) or you may be running to the nearest fire hydrant to cool your mouth!
First, cook the onions and garlic in oil until soft. Then add the tomatoes, red beans, chipotle pepper, malt vinegar, thyme and salt.
Next, add the grated cheese, then crack the eggs over the mixture, spreading them evenly:
Then bake in the oven for about 15 minutes, or until the eggs are cooked to your liking.
By the way, the next time you want to order eggs at a restaurant, try asking for Eggs cooked in Chipotle sauce– they might even say, “Sure, comin’ right up!”
P.S. If you enjoyed this post, please do ‘like’ my G’day Souffle’ Facebook page!
- 1/2 onion, diced
- 3 cloves garlic, chopped finely
- 1 tbsp. olive oil
- 2 cups chopped stewed tomatoes
- 1 cup red pinto beans (canned)
- 1/2 chipotle pepper in adobo sauce (canned)
- 2 tbsp. malt vinegar
- 1 tsp dried thyme
- salt to taste
- 3/4 cup grated cheese
- 5 - 6 eggs
- Pre-heat oven to 360 F (180 C).
- Add olive oil to skillet; sauté the onions and garlic over medium heat until softened.
- Add the chopped tomatoes, red beans, 1/2 chipotle pepper and malt vinegar to the pan and simmer for several minutes. Add the thyme and salt to taste.
- Spread the grated cheese on top of the ingredients, then crack 5 - 6 eggs into the pan, spacing them evenly.
- Bake for around 15 minutes until the eggs are cooked. If you like the eggs softer, cook for less time.
- Serve on individual plates with toasted bread.
- You can use canned chopped tomatoes, but I used fresh tomatoes that I stewed myself.
- The canned 'Chipotle Peppers in Adobo Sauce' can usually be found at supermarkets or in specialty stores - use chili powder if you can't find the chipotle peppers.