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Mexican Baked Eggs & A Story of Caution

Mexican Baked Eggs

Once again, a Mexican inspired recipe!  I love Mexican food, as you should know, and I think everyone else should love it too.  It seems like we are always dining out to Mexican Restaurants, and cooking some sort of Mexican dish at home.  These Mexican Baked Eggs are delicious and versatile.  I have served them for brunch and dinner, and they were a hit at both.  It is a hearty meal, and you will definitely be full and wishing you didn’t eat so much after you are finished.  With that said, it’s extremely healthy and balanced, and it doesn’t feel like diet food at all.  This recipe is only 5 Weight Watchers points per 1 egg serving.  You can eat this straight up, with tortillas, with tortilla chips, in a bread bowl (mmmm carbs), or however you want…the options are endless!

So, while you are making this recipe, you need to be careful because there are jalapenos being used.  I have cooked several times with hot peppers, and never had any kind of issue…ever.  Well, that was true until I made this last week.  I had already put together the entire dish, and it was in the oven baking.  I cleaned up the kitchen, washed my hands, and then went to the guest bathroom to install a towel rod.  I got some dust in my eye after I drilled the hole into the wall, and naturally I wiped my eye with my hand.  About 30 seconds later I felt my eye starting to burn a little bit….10 more seconds go by and it’s getting progressively worse.  I tell my husband that I think I may have gotten pepper in my eye, and 2 seconds after that it feels like my eye is ON FIRE and I start screaming and running into the kitchen to wash it out.  Taking the head from the sink, I run the water over my eye for about 5 minutes, and I still feel no relief.  I had my laptop open on the counter and was telling my husband to look up something to help.  One article suggests to pour milk into your eye.  Okay.  I take a cup of milk and hold it up to my eye and slowly let the milk surround my eye.  No relief.  I continue doing this for a few minutes.  It’s not helping.  Then, I start to think that maybe the pepper residue is on my contact, so I decide I have to take it out.  I wash my hands 3 more times, and then take out my contact and my eyes seriously starts burning like it is on super fire again. So I start screaming again, and repeat this whole process with the water and milk.  Finally after about 20 minutes it’s started feeling bearable, and slowly got better.  Then I was paranoid that I still had pepper residue on my hands, but how could I get it off??  I already washed my hands at least 10 times, and then they still burned my eye when I took my contact out.  Thank god for the internet because there were tons of different suggestions…lemon juice, oil, Dawn, alcohol, acne face wash….. So I tried it all, several times each.  I didn’t touch my eyes or face for the rest of the night, and I was super paranoid to put my contacts in the next morning (a new pair, because I was paranoid the other pair was contaminated with Jalapeno residue), but I when I put them in nothing happened and I felt like I was in the clear.  I noticed a few times throughout the day though, that after I touched my face that area of skin would start burning slightly.  This was all very weird.

So, the moral of this story is ALWAYS USE GLOVES WHEN DEALING WITH HOT PEPPERS….or just don’t deal with them at all.

Onto the recipe…

Mexican Baked Eggs

Mexican Baked Eggs
Print
Ingredients
  1. 1/2 a jalapeno, diced
  2. 1 small onion, finely diced
  3. 1 tsp. olive oil, depending on the pan
  4. 1/2 tsp. ground cumin
  5. 1/4 tsp. chili pepper
  6. 1 can (14.5 oz.) tomatoes with juice (preferably fire roasted petite dice tomatoes)
  7. 1 can (15 oz.) black beans, rinsed and drained well
  8. 1 can (4 oz.) diced green chiles (you may not want the whole can if you're sensitive to spicy foods)
  9. 4 - 6 eggs
  10. 1/4 cup grated cheese (I used Four Cheese Mexican Blend, which is a blend of low-fat cheeses)
  11. chopped cilantro for garnish (optional)
Instructions
  1. 1. Preheat oven 450F. Open black beans and drain into a colander placed in the sink, then rinse with cold water until no more foam appears. Let beans drain.
  2. 2. Heat olive oil in a pan with deep sides and saute onions and jalapenos about 2 minutes. Add ground cumin and chili pepper and saute 2-3 minutes more. Add tomatoes with juice, drained beans, and diced green chilies to the pan with onions and let cook at very low simmer about 20 minutes, or until the mixture is slightly thickened.
  3. 3. Using a spoon, make an indentation in the bean mixtures, and crack the egg and place in little pocket. Repeat around the pan with all eggs. Spoon the rest of the mixture around eggs, avoiding the yolk.
  4. 4. Place skillet (ovenproof or cover handle with tin foil) in oven for about 5 minutes, or until the eggs are starting to look set but are still fairly wet looking. Remove and change oven to broil (Be careful not to burn yourself!)
  5. 5. Sprinkle cheese over the top and put back in close to the broiler for 1-3 minutes, or until the cheese has melted.
  6. 6. Be sure to remove while egg yolk is still soft. If you don't like runny eggs, cook 2-3 minutes longer (it is still very good this way).
  7. 7. Serve hot, with whole wheat flour/corn tortillas to dip into egg. Also good with salsa and sour cream served with it.
Notes
  1. This recipe is only 5 Weight Watchers points per 1 egg serving
  2. Makes 4-6 servings
Domestic Superhero http://domesticsuperhero.com/
 

 

Comments

  1. I almost made a similar dish for breakfast this morning — eggs with a Mexican twist. I’m sorry to hear about your experience. I don’t have gloves when I use hot peppers but I do use the small sandwich bags as my “gloves” just to protect myself — anything is better than nothing. Hope you were able to enjoy the dish!

    • That is a good idea, maybe if I ever decide to cook with them again, I will try that. I was definitely able to enjoy my meal…it just took like 1.5 hours to finally have dinner….ugh!

  2. Reblogged this on InspiredWeightloss!.

  3. Just looking at that & I’m hungry! Will definitely have to make it, but a little smaller as I live on my own. Oh I also have that same pie dish :-)

  4. Looks delicious! Will be definately trying. ;D

  5. Also I hope your eye is okay. I use sandwich bags like Danny when touching hot peppers.
    They can really hurt you!

  6. Great story. Although I must say I’m sure it’s an event you would rather not have experienced! I felt I was right there in the kitchen w/you looking for something to give you some relief!

    • It was terrible and I have sworn off cooking with hot peppers (at least for a while)!! I didn’t even mention in the story the kicker…I ended up getting it in my other eye too :-( I am such a dummy!

  7. roamingtheworld says:

    Yum. Sounds scary. You must have bought a special type of hot pepper! I’d be like you, cautious to cook with them again!

    Love the new side bar of photos/latest posts! How’d you do that?

    • It was a stupid jalapeno!!! I cook with them all the time, I don’t understand how it’s never happened before!! I think maybe since I bought it from the Asian Farmer’s Market and they must have super strength peppers…who knows!

      Thanks for the compliment! I saw it on someone else’s blog and I asked too ;-) You just go to the widgets, and then add image. Add your image and whatever other information you want (you can link to that page on your blog etc). I had to resize the pics to 250×190 in order for them to be the small size, otherwise they were all distorted!

      • roamingtheworld says:

        Cool. Thanks for the tip.

        Yeah, not all jalapenos are created equally. They’re are so many varieties of each vegetable/fruit so it makes a lot of sense, since you bought them at the farmers market. Farmers market= more variety.

  8. Katherine says:

    I’m so making this for the weekend, we love mexican in this house too but I’m leaving the jalapeno and hot peppers out ;) I’m a strange breed of latin that doesn’t like spicy food, LOL

  9. jhumrich says:

    This looks so good! Saturday I am making this!

  10. Made it this morning but added chorizo and hominy. Left out the spices because I figured the chorizo would be enough. It was fab. Better than that. I can see changing up the ingredients to make Italian baked eggs. Or maybe Greek.

    • Allyson says:

      Yum!!! I did another post basically the same, but with mushrooms and spinach! They were sooo yummy! This dish is very versatile, and you could really just throw in whatever you have left over in the fridge! Thanks for sharing!

Trackbacks

  1. [...] like this…or just leave it out.  If you haven’t been keeping up with my blog, I had a big accident with jalapenos last month, and have refused to handle them since, so here is a big shout out to [...]

  2. [...] I saw this recipe last week in Real Simple Magazine and knew I had to make is ASAP.  I took a quick picture on my phone, to remind me to search for the recipe online later (how handy!), and then added it to my Menu folder on Pinterest for this week!  This is the kind of recipe where you probably have most of the ingredients in your pantry, and most likely just have to pick up the produce.  If you like Chinese food (but don’t like all the calories), then this is the recipe for you!  It was so flavorful and had the perfect amount of spice.  If you are serving this to kids, I would probably half the pepper, instead of leaving it whole.  Even with the whole pepper it wasn’t too spicy, it had just the right amount of heat (My husband probably would have even enjoyed more spice).  Of course, when chopping the jalapeno  make sure you wear your pepper cutting gloves….or get your husband to do it for you (no more pepper hands for me!).  I am still paranoid about dealing with these jalapenos after the incident with the Mexican baked eggs…. [...]

  3. [...] blog, you most likely know that I make a lot of poached egg type of recipes.  After I shared my Mexican Baked eggs a while back, one of my friends, Becky, said that I was making Shakshuka!  She said while a little [...]

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