Southwest Baked Eggs

A Jerry James Stone Recipe


Green, Red, Yellow


  • 4 roasted green chiles
  • 4 eggs
  • 1 ear of corn (about a cup)
  • 12 Cherry Tomatoes
  • ¼ cup red onions, minced
  • 1 Clove garlic, minced
  • 1 tablespoon olive oil
  • cup cilantro, chopped
Jump to instructions
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


  • Husk the corn by starting at the top of the ear, where the hair-like silk pokes out, and peel away each leafy layer (the husks). Then remove the silk. Doing this under running water can make it a lot easier.
    Fresh Corn 1
  • Now remove the kernels from the cob using a sharp knife, being careful to not cut the cob itself.
    Corn 1
  • In a small frying pan, warm half of the olive oil and lightly sweat the 1/4 cup red onion and minced garlic for a couple of minutes over a medium low heat. Divide it amongst the four ramekins.
  • Using the same pan, add half of the remaining olive oil and let's cook the corn. Turn the heat up to medium-high and add in the cup of fresh corn kernels. Cook for a couple minutes until the corn turns from yellow to gold. Divide it amongst the four ramekins.
    Sauteed Corn 1
  • Use the remaining olive oil to sear the tomatoes. Divide those amongst the four ramekins.
    Cherry Tomatoes 2
  • Add in the four roasted green chiles. I left them whole and just hooked the stem over the side but you could also chop them up.
    Green Chile Bake 1
  • Crack an egg into each ramekin then place the ramekins on a baking sheet. Bake for about 15 minutes until the whites have fully set.
  • Serve with chopped cilantro and salt and pepper to taste.
    Southwest Baked Egg 1