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Mexican baked wedges with eggs and avocado salsa recipe

Mexican baked wedges with eggs and avocado salsa recipe

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  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato

Inject some Mexican flavours into your next lazy Sunday breakfast or brunch. These yummy wedges are perfectly spiced and baked, and the avocado salsa is a great source of healthy fats.

2 people made this

IngredientsServes: 4

  • 750g Maris Piper potatoes
  • 1/2 to 1 teaspoon mild chilli powder
  • 1/2 teaspoon ground cumin
  • 1 teaspoon garlic salt
  • 1 tablespoon olive oil
  • 2 sweetcorn on the cob
  • spray oil (optional)
  • 4 eggs
  • 1 splash of white wine vinegar
  • For the salsa
  • 1 ripe avocado
  • juice of 1/2 lime
  • 1 tablespoon chopped fresh coriander
  • 2 spring onions, chopped
  • 6 cherry tomatoes, quartered
  • 1/2 tablespoon olive oil

MethodPrep:20min ›Cook:40min ›Ready in:1hr

  1. Preheat the oven to 200 C / fan 180 C / gas 6. Put the chilli powder, cumin, garlic salt and the 1 tbsp of oil in a large bowl.
  2. While waiting for the oven to heat cut the potatoes into even size wedges and each piece of corn into 4. Toss the wedges and corn in the spice mixture and transfer into a roasting tray, and then the oven for 30 minutes, turning occasionally.
  3. While waiting for the wedges to cook peel, stone and dice the avocado, chop the spring onion, coriander and quarter the tomatoes. Gently mix together with the lime juice and season to taste.
  4. Around 5 minutes before the potatoes and corn are ready, boil a pan of water and drop the eggs gently into it poaching to your liking, or spray a pan with a light cooking spray and fry.
  5. Serve the wedges and corn on plates, topping with the eggs. Add a sprinkle of white wine vinegar and the side of salsa.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Delicious and different-21 Oct 2013

Mexican Breakfast Frittata with Corn Salsa and Avocado

Before there was this tricked out easy breakfast frittata recipe, my oeuvre primarily revolved around the burritos I pioneered when I was 6 years old.

Yes, that was not a typo. I was 6. Pre-braces. Mid-gap toothed attention seeking phase.

The story of Phoebe’s Restaurant, which I opened once a summer from 1992 – 1994 to a captive audience of relatives who had no choice but to come down to the kitchen for breakfast, is where my food narrative begins. It’s one of those Steve Jobs-esque connect the dots life events. Only no one at the time would have suspected that I’d end up “making it” in the food world…because the food at Phoebe’s Restaurant was really really bad.

There was only one item on the menu: Phoebe’s Famous Breakfast Burritos. And there wasn’t anything particularly Mexican or burrito-like about them. It was simply overcooked scrambled eggs in a cold flour tortilla that you had to roll up yourself.

Eventually in my early 20’s, after a forced decade long hiatus, I learned to perfect my craft with the big kid version: a boozy breakfast burrito bar complete with Mexican hot chocolate that was spiked with cheap Gorgi’s vodka.

Phoebe’s Famous Boozy Breakfast Burrito Bar was a staple at every summer share house and winter birthday brunch, and the audience didn’t have to fake their enthusiasm for the meal. Though they weren’t related to me, they were hungry (and usually hungover) with no cooking skills to speak of. Or, at least, the level of cooking skill that would lead someone to make a grilled cheese sandwich directly on the electric stovetop as if it were a George Foreman.

Each of these dots is influential and memorable in its own right, and more importantly, they are progression points that have lead me here: to this Mexican Frittata with Fresh Corn Salsa and Avocado, the perfect dish with which to continue the third decade of this breakfast saga.

Now that I’m in my 30’s boozy brunches have taken on a different vibe and much smaller headcount. The cocktail of choice might be these small batch Raspberry Lime Ricky Margaritas or Gingery Pimm’s Cup with fresh tarragon. And the main event is equal parts easy, seasonal and elegant.

The beauty of this breakfast frittata recipe is that it combines the best fresh Mexican flavors—cherry tomatoes, corn kernels, jalapenos—and has them do double duty as the filling for the eggs and a festive topping. You get the best of both worlds, texture-wise: the sweet caramelized vegetables swirled throughout the frittata, and a fresh bright bite on top.

Frittatas are always a fantastic make ahead brunch option for a small crowd, and since Cinco de Mayo falls on a Saturday this year, I thought it would be the perfect time of year to share my new grown-up Mexican breakfast creation with you.

Chilaquiles Verdes with Baked Tortilla Chips

I travelled all the way to Mexico City last month in search of the best chilaquiles, tacos and quesadillas I could find. I found all of the above, plus quite a few new-to-me Mexican combinations of cheese, flatbread and cactus or mushrooms.

On our last morning there, I walked to the loveliest French-Mexican café down the street called Lardo and ordered chilaquiles verdes. Chilaquiles are a traditional Mexican breakfast made with tortilla chips simmered in sauce—green (verde) or red (rojo).

I happily sat at the bar solo, sipping my cappuccino, admiring all of the copper design details, eavesdropping on the American family nearby, and imagining how fun it might be to travel with my own family someday.

Then my chilaquiles arrived, and all focus shifted to the gorgeous food placed before me. I didn’t know that tortilla chips and salsa could be so beautiful, but these were piled high and covered with dollops of queso fresco, fresh green cilantro leaves and lots of creamy diced avocado. (No egg apparently I was supposed to order that separately, but I loved them as is).

The chips were perfectly tender, not soggy or too poky. The salsa tasted super fresh, and wasn’t overpowered by the flavor of fried chips. I’ve read that the sauce for chilaquiles varies by region (sometimes it’s red), but I think that green sauce is more traditional in Mexico City. Those chilaquiles tasted as good as they looked, and I vowed to recreate them promptly when I got home.

Which I did, opting to bake my tortilla chips rather than using store-bought or frying my own (big pots of oil scare me). I also made my favorite salsa verde.

I tried a variety of toppings and landed on a combination of feta (in lieu of queso fresco or Cotija), red onion (for some color and heat), fresh cilantro, fried eggs (optional), and, of course, avocado.

I carefully picked out just-ripe avocado at the store, and then I forgot to add it for the photos. I went all the way to Mexico City for this chilaquiles recipe, and I forgot to add the avocado. Head smack!

I might redo these photos soon to add the avocado. It’s more essential than the eggs! If you’d like to go the extra mile and dollop some of the best guacamole ever on top, I don’t think you’ll regret it.

If you enjoy these green chilaquiles, be sure to try my chilaquiles rojos recipe (chilaquiles with red sauce). You might also enjoy these savory Mexican breakfasts:

Baked Chimichanga Breakfast Burritos with Avocado-Tomato-Watercress Salsa

1. Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, about 3 minutes. Add the garlic and cook 30 seconds. Add the beans, 1/2 cup water, and the chipotle and cook, stirring occasionally, until the water is reduced and beans are heated through and soft, about 20 minutes. Use a potato masher to mash the beans into a chunky paste. Taste, and season with salt as necessary. Stir in the cilantro, and then spread on a baking sheet to cool.

Avocado-Tomato-Watercress Salsa

1. Put the avocados, tomatoes, green onions, serrano and some salt and pepper in a large bowl and fold together. Fold in the lime juice, oil, cilantro and watercress. Set aside.

Chorizo Filling

1. Heat the oil in a large skillet until it begins to shimmer. Add the chorizo and cook until golden brown and cooked through, about 8 minutes, stirring a few times. With a slotted spoon, remove the sausage to a paper-towel-lined plate.

2. Add the onions and peppers to the pan drippings and cook, stirring occasionally, until soft, about 8 minutes. If the chorizo is in large chunks, chop it coarsely, then stir it into the onions and peppers. Add the eggs, and scramble until soft curds form. Season with salt and pepper, then stir in the cilantro and remove from the heat.

To Assemble

1. Preheat the oven to 425ºF. Brush a nonstick baking sheet with some oil. Spread a thin layer of the beans across the center of a tortilla, leaving a 1-inch border. Top with some of the chorizo filling and a handful of Monterey Jack. Fold in the sides of the tortilla, and then roll from the bottom into a tight cylinder. Place seam-side down on the baking sheet and repeat with remaining tortillas, beans, filling and cheese. Brush the tops and sides of the burritos with canola oil, and bake until golden brown and crispy, about 7 minutes. Transfer to a platter, and top with Avocado-Tomato-Watercress Salsa, Cotija and cilantro leaves. Garnish the platter with lime wedges.

Why Mexican Baked Eggs are a healthy option:

  • This vegetarian dish is low in calories, with only 204 calories per one egg serving, and low in fat (9 grams).
  • There are 13 grams of protein per serving (one egg), so if you have 2 servings, which I often do, you will be consuming 26 grams of protein at one meal which is great especially for a vegetarian dish.
  • Mexican baked eggs are also very low in carbs (17g) and have 6 grams of fiber, making the net carbs even lower at 8 grams.
    • How to calculate net carbs: total carbohydrate (17g) minus fiber content (6g) and sugar alcohols (3g).

    Things you might need to make Mexican Baked Eggs:

      : I like using a high sided skillet because it helps prevent splatter If your skillet isn&rsquot oven safe, all you have to do is wrap some foil around the handle so it doesn&rsquot melt. : I look for diced green chilies in the international aisle and they are typically near the jalapeños and salsas. They typically come in 4 ounce cans. : I like a large plastic serving spoon for serving these Mexican Baked Eggs. It won&rsquot scratch your skillet and makes getting the mixture out very easy.

    More healthy recipe options:

      &ndash Whip these up in muffin tins and have healthy breakfast egg muffins all week! &ndash Low Carb Avocado Tuna Melts are the perfect healthy eating solution. Made with creamy avocado, and then piled over a juicy thick cut tomato and topped with cheese.
  • Southwestern Flatbreads: Naan topped southwestern spices, black beans, refried beans, tomatoes, corn, and cheese. This is a delicious easy meal! is easy and you know exactly what is in your food!
  • Make sure you don&rsquot miss a thing! Follow Domestic Superhero on:

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    Can you really bake avocado in the oven?

    Even after trying this recipe, I still have people wondering if you really can bake an avocado in the oven. Most of us have only ever eaten it raw and this application defintiely seems a little strange. However I promise its good. To bake an avocado, I recommend preheating the oven to 425 degrees. Scoop out some of the avocado to make a hole large enough for the entire egg. Then crack the egg into the avocado and bake the avocado halves for 12-14 minutes or until the egg is set. The white part should be jiggly.

    Recipe Summary

    • 1 avocado, halved and pitted
    • 2 eggs
    • salt and ground black pepper to taste
    • 1 pinch cayenne pepper
    • ¼ cup crumbled cooked bacon
    • 1 tablespoon chopped fresh chives

    Preheat oven to 425 degrees F (220 degrees C).

    Place each avocado half in a ramekin. Crack 1 egg into each avocado half season with salt, black pepper, and cayenne pepper. Place ramekins on a baking sheet.

    Bake in the preheated oven until entire egg is cooked through, about 15 minutes. Sprinkle each avocado with bacon and chives.

    Nutritional InformationShow More

    • Amount Per Serving % Daily Value *
    • Calories 499
    • Calories from Fat 302
    • Total Fat 34g 52 %
    • Saturated Fat 6.8g 34 %
    • Trans Fat 0.0g 0 %
    • Protein 10g 21 %
    • Amount Per Serving % Daily Value *
    • Cholesterol 79mg 26 %
    • Sodium 434mg 18 % Potassium 0 0 % -->
    • Total Carbohydrates 47g 16 %
    • Dietary Fiber 12g 48 %
    • Sugars 4.8g 0 %

    * Percent Daily Values are based on a 2,000 calorie diet.

    Ratings & Comments

    Thanks for your comment. Don't forget to share!

    The creamy avocado cilantro dipping sauce is worth checking out on its own - I could think of a ton of uses for this. It would make a great topping for a taco salad, a dip for fresh raw veggies, or even as a flavorful sandwich spread! I've made a lot of things that incorporate fresh avocado before, but have never tried it cooked before. I was really impressed!

    I snack recipe that requires a lot of work. My oldest son has adopted a vegan lifestyle and this may be a recipe that he would enjoy. I know the dipping sauce is out because of the mayo but I know he would appreciate the new way of eating the avocado.

    I know avocado is a healthy food and I attempt to incorporate it into our diets. This will be a good one when then avocado are plentiful and less expensive than they are right now.

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    How to Make Baked Huevos Rancheros, Step By Step

    Step 1: Prep

    First, preheat your oven to 375° Fahrenheit. Then, lightly spray a 10" oven-safe skillet or baking dish with cooking spray.

    Step 2: Add Ingredients to Skillet

    Next, add salsa, beans and spinach to the skillet, stirring together, then sprinkle the mixture evenly with the cheese. Now, make four depressions, evenly spaced, with the back of a spoon for your eggs. Then, crack your eggs into the depressions.

    Step 3: Warm Tortillas

    Wrap your corn or flour tortillas in foil and put them in the oven to warm up.

    Step 4: Bake Eggs

    Now, bake your huevos rancheros for 15-20 minutes, or until the egg whites are cooked but the yolks are still jiggly.

    Step 5: Serve Immediately

    For the best results, serve your baked huevos rancheros on hot tortillas with cilantro, avocado, lime wedges and hot sauce.

    Fabulous recipes for your Cinco de Mayo Fiesta

    Mexican food is rife with options. Nachos, quesadillas, chilaquiles, tostadas, enchiladas, tacos, burritos, mole — and the list goes on. Not only with more types of dishes but also with different preparations of each type. With so many alternatives, many of which come in multiple flavors, how does one choose? Whether you are looking for one dish or several, our archives are brimming with recipes to support your Cinco de Mayo plans.

    For a snack or as an appetizer, B.S. Taqueria’s nachos are bomb! Layers of habanero-spiked pinto beans, spicy picadillo, tangy escabeche, creamy cheese sauce, a tomatillo-avocado salsa and pico de gallo are all piled onto fresh tortilla chips. Oven-baked nachos are also very flavorful and the simpler preparation will save you some time.

    Tacos make good snacks as well as meals. They come in many flavors: Hatch chile pork (made using an Instant Pot), Oaxacan string cheese (they’re vegetarian) and vegan jackfruit carnitas to name a few. It is fun to mix and match and they are a great vehicle for condiments like pickled jalapeños, verduras encurtidas, guacamole, salsa de molcajete and smoky salsa de chipotle. The salsas and guac are also great dips for tortilla chips and those pickled vegetables.

    For cheese lovers, quesadillas are quick and easy. Try black bean and mushroom with avocado crema or huitlacoche quesadillas. There is also plenty of queso blanketing these green enchiladas, which are filled with chicken and tomatillo salsa. In classic red enchiladas, the cheese is on the inside. Tofu enchiladas are another vegetarian option and go a little easier on the cheese.

    To mark the holiday, many Mexicans eat Mexico’s national dish, the chocolatey, spicy, rich mole poblano, which originally hails from Puebla, where that famed battle of Cinco de Mayo was won. Puebla was a culinary center in Mexico and also fostered Mexico’s most patriotic dish: chiles en nogada. Poblano chiles are filled with a blend of meat and spices that is studded with dried fruits, served with a white, nut-based sauce and garnished with pomegranate arils and chopped parsley. The composed dish brandishes the colors of the Mexican flag.

    Calabacitas and Cacao Mexicatessen cilantro lime rice are excellent side dishes for both the rich, saucy barbacoa de borrego and pulled chicken in mission fig mole sauce. Frijoles Aztecas (black beans with nopalitos) are a good match for Esperanza’s chipotle chicken.

    A nice cold Michelada could be just the thing to accompany many of these dishes — and this one tastes just like what they serve at Dodger Stadium. If tequila is more your thing, margaritas may be in order — perhaps a guava margarita as a change from the classic preparation. No alcohol? No problem! Like most Mexican food, horchata comes in many flavors. This one is made from pumpkin seeds and it’s dairy-free too!

    Chocolate is always welcome after a meal (and most any other time, as well) and Mexican chocolate pot de crème is a luxurious finish. Lighter and more portable, tortitas de Santa Clara, another creation from Puebla, are a nice alternative, and they are great dunked in Mexican hot chocolate.