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Prep
Difficulty
Easy
Time
Estimate
1 hour
Chop up & roast the tomatoes or use leftovers for this to save time. You can even make the sauce the night before. Once they are a mushy sauce, shape the cups and place a small amount in the bottom. Top with the eggs and bake. Serve with extra sauce and any of your favorite toppings.
This is just lovely as an enchilada sauce or on top of burritos. It is also perfect for the end of the tomato season when you harvest all of the tomatoes ready or not to keep them from getting hit by the frost. Same with the peppers, any color will do and sometimes at the end of the season a handful of green peppers remain.
Using muffin tins or small round dishes such as ramekins these little baked eggs whip up quickly and then can bake in the morning while you take a shower or finish getting ready for your day.
Some of my favorite Mexican restaurant’s have these fantastic salad bar-like stations where you can top off and garnish your own dishes. Often this includes several variations of salsa. Use this simple guideline to build your own favorites. Add this to your shopping list whenever you add a Mexican dish that needs a bit of sparkle and fun on top.
