http://www.kalynskitchen.com/2009/10/recipe-for-mexican-baked-eggs-with.html
David really liked this. It is also very fast and easy. I used an oven safe skillet. I put a ton of parsley in it (like a cup) because that's what I had. I think cilantro would be better, which is what the recipe calls for. David still liked it a lot with parsley, even with the bitterness associated with it. I also baked the dish for like 5-7 minutes which was way too long. The eggs were cooked solid (which I don't like). I'd try again for only 2 minutes next time.
Update: I made this again according to the recipe using chili powder and fire roasted bell peppers. It was so good, I liked it much more than last time. It wasn't too hot at all. I put cilantro on top and served with a little sour cream. One thing to note, I put 5 eggs on top this time, 4 on edge and 1 in center. They did not cook evenly. So make sure all eggs are the same distance from the edge. The 5 minutes bake and 2 minutes broil time was perfect for the egg in the middle, but the eggs on the edge were a little too solid. Next time put eggs on the edge and bake for 4 minutes only, plus 2 minutes broil and see what happens.
Update: I don't know what I was talking about with the fire roasted bell pepper in the last paragraph. I made it today just as the recipe instructed. I used a 10-inch oven proof skillet with 4 eggs. After simmering I dug out 4 holes around the skillet and put the eggs in it. It needed more baking time then I suggest in the last paragraph. the 4-2 thing was too short. I probably did more like 5 minutes bake and 4 minutes broil this time. But I am using a different oven now. Anyway, the eggs were cooked solid, which I guess is just how this recipe is going to be. It is still really good. We ate it this time with corn tortillas, salsa, and sour cream.
Calories: 275 per servings. 4 servings total. (calculated using 4 eggs)
