Baked Eggs in Mexican Corn Cup Recipe
A Mexican-inspired breakfast that’s bursting with flavor! Serve baked eggs in crispy, freshly made corn shells for a perfect start to your day.
Cuisine: Mexican
Course: World Breakfast
Diet: Eggetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1/2 cup |
| Sooji (Semolina/ Rava) | 1/2 cup |
| Del Monte Whole Corn Kernels | 1 cup |
| Garlic (finely chopped) | 5-6 cloves |
| Extra Virgin Olive Oil | 1 teaspoon |
| Pickled Jalapenos (fresh or green chilies, roughly chopped) | 5-6 pieces |
| Parsley Leaves (finely chopped) | 2-3 sprigs |
| Salt and Pepper | To taste |
| Tomato Salsa | 1/3 cup |
| Chilled Water | 1/4 cup (or as required) |
| Whole Eggs | 6 |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Instructions
1. Prepare the Corn:
Start by roasting the corn kernels. Heat a teaspoon of extra virgin olive oil in a cast-iron skillet over medium heat. Add the Del Monte whole corn kernels and sauté them until they are soft and lightly browned with charred marks. Stir occasionally to avoid burning. Once done, remove from heat and set aside in a bowl. This gives the corn a rich, smoky flavor that will infuse the baked eggs.
2. Mix the Base Dough:
In a large mixing bowl, sift together the whole wheat flour and semolina (sooji). Add salt, pepper, finely chopped parsley, chopped garlic, and pickled jalapenos (or green chilies) to the flour mixture. Mix these ingredients together to evenly distribute the spices and herbs. Then, fold in the roasted corn kernels and add the tomato salsa to the mixture to bind everything together.
If the mixture is too dry and doesn’t come together, add a tablespoon of chilled water at a time until the mixture just binds. Avoid over-kneading; the dough should be soft and slightly crumbly.
3. Preheat the Oven:
Preheat your oven to 180°C (350°F). Lightly grease a muffin pan with oil or butter to prevent the dough from sticking and ensure easy removal of the corn cups later.
4. Form the Corn Cups:
Take the corn mixture and divide it evenly into the muffin pan. Press it down gently into the base and sides of each cup to form a 1/4-inch thick crust, creating little bowls or “cups” with the dough. Make sure the base is flat and the edges are slightly raised, similar to the shape of a taco shell.
5. Bake the Corn Shells:
Place the muffin tray into the preheated oven and bake for about 15 minutes, or until the corn cups feel firm and are lightly golden. You’ll know they’re done when the edges begin to crisp up. Remove from the oven and set aside.
6. Add the Eggs:
Carefully break one egg into each corn cup. Sprinkle a pinch of salt and pepper over the top of the eggs. You can adjust the seasoning based on your preference. Return the muffin pan to the oven and bake for an additional 10 minutes, or until the egg whites are set but the yolk remains slightly runny. For firmer eggs, bake a bit longer.
7. Let the Cups Cool:
Once the eggs are baked to your liking, remove the pan from the oven. Allow the Baked Eggs in Mexican Corn Cups to cool on a wire rack for a few minutes before gently lifting them out of the muffin tin.
8. Serve and Enjoy:
Serve your Baked Eggs in Mexican Corn Cups while warm, and pair them with a refreshing Quick Strawberry Yogurt Smoothie for a well-rounded, healthy breakfast that’s both satisfying and delicious!
Tips for Perfecting Your Baked Eggs in Mexican Corn Cups:
- Customize the Spice Level: Adjust the amount of pickled jalapenos or green chilies based on your preferred level of spiciness. For a milder version, omit the chilies or reduce the quantity.
- Use Fresh Corn: Freshly roasted corn offers the best flavor and texture. However, frozen corn kernels work just as well if fresh isn’t available.
- Make Ahead: You can prepare the corn cups ahead of time, store them in an airtight container, and bake the eggs when ready to serve for a quick and easy breakfast option.
- Cheese Lovers: For a cheesy twist, sprinkle a little shredded cheese, such as cheddar or Monterey Jack, over the eggs before baking for a creamy melt.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~230 kcal |
| Protein | ~8g |
| Carbohydrates | ~22g |
| Fiber | ~3g |
| Fat | ~12g |
| Saturated Fat | ~2g |
| Cholesterol | ~180mg |
| Sodium | ~250mg |
| Potassium | ~180mg |
| Vitamin A | ~10% DV |
| Vitamin C | ~10% DV |
| Calcium | ~4% DV |
| Iron | ~8% DV |
Baked Eggs in Mexican Corn Cups combine the best of Mexican flavors and traditional breakfast staples, giving you a delightful morning meal that’s as satisfying as it is fun to eat. With the crispy corn base, flavorful seasoning, and perfectly baked eggs, this dish brings a burst of freshness to your breakfast table.
