Mexican Egg Cups
Ingredients
- 3 large white tortillas
- 1 tablespoon vegetable oil (15 ml)
- 1/2 cup chunky salsa (125 ml)
- 1/2 cup grated Monterey Jack cheese (125 ml)
- 2 2 green onions, trimmed and thinly sliced
- 1 teaspoon finely chopped coriander (5 ml)
- 6 large eggs
- 1/4 teaspoon smoked paprika (1 ml)
- Salt and pepper, to taste
Directions
- Preheat an oven to 350°F. Grease a large 6 cup muffin tin.
- Lightly oil the tortillas and cut each tortilla into quarters. Place 2 wedges in each muffin cup, overlapping to form a cup. Bake in the preheated oven until the edges are light brown, approximately 10 to 15 minutes.
- Place a heaping tablespoon of salsa in the bottom of each of the tortilla cups. Top with the grated cheese, green onions and fresh coriander.
- Crack an egg into each of the cups and finish with a sprinkling of smoked paprika and salt and pepper.
- Bake in the preheated oven for 15 to 20 minutes or until the white has set but the yolk remains runny. Remove from the oven and serve.
No comments:
Post a Comment