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Vegetable Egg Bake

Yields4 ServingsPrep Time5 minsCook Time40 minsTotal Time45 mins

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Yields: 4

 1 can Pickwell Farms Whole Peeled Tomatoes
 1 pack Tio Santi Tortillas
 4 Eggs, Large
 1 Onion, thinly sliced
 1 Green Bell Pepper, thinly sliced
 3 cloves Garlic, thinly sliced
 ½ bunch Cilantro, chopped
 ¾ tsp Marcum Cumin
 ½ tsp Marcum Paprika
 ¼ tsp Marcum Crush Red Pepper
 ½ tsp Marcum Salt
 ½ tsp Marcum Black Pepper
1

Preheat the oven to 375ยบ F

2

Heat 1 1/2 tbs of oil in an ovenproof skillet over medium heat. Add onion & pepper then cook for 10 minutes

3

Add the cilantro stems, garlic, cumin, paprika crushed red pepper flakes. Season with salt & pepper.

4

Cook for 1 more minute, stirring to incorporate spices. Next stir in the tomatoes with the juices, and lower heat to a simmer

5

Let it tomatoes cook for 15 minutes, and season with salt & pepper as desired

6

Use the back of a spoon to make 4 divots in the sauce, about 1 to 2 inches apart from each other

7

Next crack you eggs into each well.

8

Take the edge of a rubber spatula through the egg whites to break them slightly, being careful not to break the yolks.

9

Transfer the skillet to the oven then bake until for 15 minutes, or until the egg whites are set

10

Garnish with cilantro leaves. Serve toasted tortillas.

Nutrition Facts

4 servings

Serving size