Mexican Style Baked Eggs

Sorry, I went away for a bit there.
I didn't really go anywhere in particular, life just seemed to get in the way and I was thrown from one activity to the next.

Things like preparing for my upcoming trip, catching up with friends, seeing my family and going to a Hen's day for my friend who is getting married in two weeks (the reason for the upcoming trip)... all wonderful things that I needed and wanted to do.

But my cooking adventures stumbled, my growing (which I really must update you on soon) adventures faltered (there may or may not be a dead citrus tree involved, the jury's still out) and my pile of washing grew ever higher.

These things happen, especially when you are a little disorganised like me - it can be a struggle sometimes to stay on top of everything. 

These eggs are something that you can make when life gets in the way. Most of the ingredients are things that you might have lurking around the cupboard. Not everyone can get hold of black beans (I got mine from Harris Farm), but substitute those for some kidney beans and you're as good as gold. 

There will be a little of the salsa left over - this is a very good thing. Spoon some over some chicken or rice and it will do for dinner - no hassles or stress. Life won't get in your way here. 

As I have mentioned, I am off overseas to go to the wedding of some dear friends in Charleston, South Carolina. After that, Nick and I will be making our way up to Boston and then to New York City. 

I am doing The Charleston in my head at the moment. 

While I am away, I will be leaving The Littlest Anchovy in the very capable hands of four wonderful bloggers.

I read and love every single comment that is left here and so while I am gone, I really hope you can extend the same awesomeness to my guests. I know you will because they really are something else - I am very lucky to have them guest blog for me!

So it is over and out from me for a month, I will be back with loads of photos and stories from my trip and hopefully some inspiration for some new dishes.

See you soon!

Mexican Style Baked Eggs
Serves 2

• 1 red onion, diced
• 1  jalapeño chilli finely diced, seeds removed - optional
• 1 bunch of coriander, stems and roots chopped finely, leaves reserved for garnish
• 2 cloves of garlic, minced
• 1 tsp ground cumin
• 1 tsp ground smoked paprika
• 1 can black beans, drained
• 1 can chopped tomatoes
• 2 eggs
• Crumbled feta to serve
• Sliced avocado to serve
• Warm tortillas to serve
• Lime to serve

Pre-heat the oven to 180C

Soften the onion in some oil in a pan over a medium to high heat.

Add the jalapeño, coriander roots and stems, garlic, cumin and paprika and fry for about 5 minutes or until fragrant.

Add the beans and stir to combine before adding the tomatoes.

Season to taste.

Simmer for 10 to 15 minutes.

Spoon the salsa into two smaller oven-proof bowls or ramekins 1/3 of the way. 

Crack an egg on top and then spoon more of the salsa over the white part of the egg taking care not to cover the yolk.

Bake the eggs for 20 to 30 minutes or until the whites are cooked but the yolk is still oozy  - or bake for longer if you prefer your eggs well done.

Serve spooned over warm tortillas with avocado, crumbled feta, lime juice and garnished with coriander leaves.