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Southwest Baked Eggs

Yields1 ServingPrep Time5 minsCook Time20 minsTotal Time25 mins

It's no surprise how much I love chiles. A quick glance at most of my recipes and you will see I have snuck them into everything from cocktails to popsicles. So, I was shocked that I had no chile and egg recipes: it's one of my favorite combinations! Something had to be done about it. Well...here my southwest baked eggs.

Southwest Baked Egg 2 1

 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
1

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

2

Now remove the kernels from the cob using a sharp knife, being careful to not cut the cob itself.

Corn 1

3

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.

4

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

5

Use the remaining olive oil to sear the tomatoes. Divide those amongst the four ramekins.

Cherry Tomatoes 2

6

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

7

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.

8

Serve with chopped cilantro and salt and pepper to taste.

Southwest Baked Egg 1