Mexican-Style Eggs (Uova alla Messicana)
Category: Appetizers
Serves: 4
This vibrant, flavorful dish combines the richness of eggs with the spicy, aromatic elements of peppers, onions, and tomatoes, creating a beautiful fusion of flavors. Perfect for a cozy breakfast or a quick appetizer, these Mexican-style eggs are served in individual portions, with each bite offering a satisfying mix of texture and taste.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 4 |
| Red Bell Peppers | 500g |
| Red Onions | 1 |
| Fresh Chili Pepper | 1 |
| Garlic | 1 clove |
| Oregano (dried) | to taste |
| Extra Virgin Olive Oil | 3 tbsp |
| Fine Salt | to taste |
| Black Pepper | to taste |
| Tomato Passata | 500g |
| Fresh Parsley | to taste |
Instructions
-
Prepare the Vegetables:
Begin by peeling and slicing the red onion. Next, cut off the top of the red bell peppers, remove the stems, and discard the seeds. Slice the peppers into halves and use a knife to remove the white pith. Then, cut the peppers into thin strips. -
Prepare Garlic and Chili:
Place the garlic clove on a cutting board and crush it with the side of a knife (without peeling it). This technique releases more of the garlic’s natural aroma. Slice the fresh chili pepper into small pieces. -
Cooking the Vegetables:
Heat 3 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the garlic, chili, and sliced onion to the pan. Sauté for a few minutes, stirring occasionally, until the onions soften and turn translucent. -
Add the Peppers:
Once the onions have softened, add the sliced red bell peppers to the pan. Season with salt and black pepper, and add a pinch of dried oregano for extra flavor. Continue to cook over medium heat for about 10 minutes, stirring occasionally, until the peppers become tender. -
Add Tomato Sauce:
Once the peppers are soft, pour in the tomato passata. Stir the mixture, ensuring the sauce is well incorporated. Let it simmer for another 5 minutes, allowing the flavors to meld together. Afterward, remove the garlic clove from the pan. -
Prepare the Cocottes:
Divide the tomato-pepper mixture among 4 small oven-safe dishes (cocottes) that are about 5 cm high and 10 cm in diameter. Using a spoon, create a small cavity in the center of each mixture. -
Add the Eggs:
Crack each egg into a small bowl, then carefully place one egg into the cavity of each cocotte. -
Bake:
Place the cocottes in a preheated oven at 180°C (350°F) and bake for about 10-12 minutes, or until the eggs are set but still slightly runny in the middle, or to your desired doneness. -
Garnish and Serve:
Once the eggs are cooked, remove the cocottes from the oven and garnish with fresh parsley. Serve hot and enjoy your delicious Mexican-style eggs!
These eggs are wonderfully paired with crusty bread or a side of fresh greens. The combination of tender peppers, rich tomato sauce, and perfectly baked eggs will quickly become a favorite in your kitchen.
Feel free to adjust the seasoning to your taste or add extra toppings like grated cheese or avocado for a richer flavor. The versatility of this dish makes it easy to customize for your personal preferences!
