Gordo’s Spicy Mexican Eggs

Had a blinding night out at some friends’ dinner party on Friday.

That’s why I found myself on the couch in my nightgown watching Gordon Ramsay’s cooking show late Saturday morning.

No celebrity chef panders to hungry Americans quite like Gordo. And as he adroitly whipped up an eggy Mexican feast onscreen, I was hit with a bolt of inspiration. I launched myself off the sofa and into the kitchen, flinging open the cupboard doors for a quick inventory of supplies, before cracking on with a cheesy Ramsay-influenced breakfast.

Ingredients

Ingredients close

With all my ingredients assembled, I preheated my oven to 350°F (180°C), tied on my apron, and got to cookin’.

Step 1: Brush an oven-proof skillet (or in this case, a cast iron shallow casserole) and sprinkle with salt and pepper

Step 1: Brush an oven-proof skillet (or in this case, a cast iron shallow casserole) with olive oil, then sprinkle with salt and pepper

Step 2: Line the dish with corn tortillas, cutting them in half to cover the sides, letting them hang over the edge a little bit.

Step 2: Line the dish with corn tortillas, cutting them in half to cover the sides, letting them hang over the edge a little bit.

Step 3: Sautee 1 diced red onion, 1 sliced green pepper, and 2 sliced garlic cloves until golden, about 6 minutes.

Step 3: In a fry pan, sauté 1 diced red onion, 1 sliced chili, and 2 sliced garlic cloves until golden, about 6 minutes.

Step 4: Throw in a pinch of cumin seeds, let cook for 2 minutes. Then add 1 can of chopped tomatoes, and let simmer for 5 minutes.

Step 4: Throw in a pinch of cumin seeds, let cook for 2 minutes. Then add 1 can of chopped tomatoes, and let simmer for 5 minutes.

Step 6: Stir in one can of drained and rinsed black beans.

Step 5: Stir in one can of drained and rinsed black beans until the mixture is heated through, about 2 minutes.

Step 7: Pour the warm mixture over the tortillas.

Step 6: Pour the warm mixture over the tortillas.

Step 8: Make 4 little wells in the mixture, then crack 4 eggs into the wells.

Step 7: Make 4 little wells in the mixture, then crack 4 eggs into the wells.

Step 9: Sprinkle with cheese. Lots and lots of cheese. Make it rain with cheese!

Step 8: Sprinkle with red pepper flakes and cheddar cheese. Lots and lots of cheese. Make it rain with cheese!

Step 10: Pop in the oven for 10 minutes, or until the cheese is nice and bubbly.

Step 9: Pop in the oven for 10 minutes, or until the cheese is nice and bubbly.

While the eggs baked, I used the window of opportunity to whip up a jug of Bloody Marys. There’s only one vodka you’ll ever want to use, and that’s Bakon. It’s infused with the essence of crispy peppered bacon slices, and it adds a delicious smokey flavor to your Mary.

Bakon Bloody

Bloody Mary

A final stir before the oven timer goes off, and out comes this sexy beast…

Presentation

I’m talking about the baked eggs of course!

A sprinkle of cilantro (coriander to you Brits)… and ¡Ay, caramba!

It’s chow time.

Finished Product

Step 8 Scoop and Eat

Cover

Plated

Plated Spicy Eggs

A couple scoops of these huevos picante brought me back from the brink, and gave me the strength to resume my post – on the couch, reading a freshly imported magazine from home.

Reading

If you want to give it a try, here’s your grocery list:

(Hindsight is 20/20: If I could do it again, I’d top with a scoop of sriracha guacamole).

spicy mexican eggs ingredients list

2 thoughts on “Gordo’s Spicy Mexican Eggs

  1. Anonymous

    Looks delee! Was it spicy? Going to try it. Happy that u haven’t lost the knack since that wonderful husband of yours cooks for you! Xo

    Reply

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