I FINALLY made that Mexican Hash Egg Bake from the OMG! That's Paleo? cookbook (and blog). I ended up modifying that sucker quite a bit, so I've kind of made it my own. Check out the blog page for the original recipe (which I'm positive is super yummy!). But I'm going to go over how I made it. :)
I am not allowed to eat onions (nor its varieties). Unfortunately, onions are insanely hard to "replace." I've tried a few things, but nothing ever tastes the same. Juli (the author of the blog and cookbook) suggested bell pepper with garlic.
- 1 lb(ish) Chorizo
- 1 14oz can of Diced Tomatoes w/Green Chillies
- 1 small Sweet Potato (diced small)
- 1/2 Red Bell Pepper (diced small)
- 2 Serrano Peppers (diced super small)
- 3 Garlic Cloves (minced)
- 1 heaping tbsp Coconut Oil
- 1 tsp Garlic Powder
- 1/2 tsp Chilli Powder
- 1/2 tsp Dried Oregano (mine was VERY generous -- heaping is an understatement)
- 5 eggs
- Preheat the oven to 350F. Heat up a skillet (I used an enormous frying pan) under medium heat.
- Heat the oil and garlic until fragrant.
- Throw in the sweet potato, red bell pepper, and serrano peppers. Stir/toss around so the oil coats everything (helps keeping stuff from sticking to the pan) and the garlic is thoroughly mixed in. Cover. About 2-4 min.
- Put the chorizo in the pan/skillet and break it up real good. It'll take some effort. :) My arms were burning by the time I was done. Lol. Mix it well with the veggies and garlic. Cover and leave to cook for 5-8 min, stirring occasionally.
- Sprinkle the seasonings & tomatoes and mix well. Cover and let cook for 2-4 minutes.
- Sweet potatoes should be tender by now. NOTE: I cut mine super small so it didn't take long to get tender. The bigger the pieces, the longer it'll take.
- If you're not using a cast iron skillet (like me!), then transfer the hash over to a baking dish. I used a glass 9"x13" dish (I think that's the right dimensions...).
- Use a spoon to press little craters where you want the eggs to go. Crack the eggs in your little craters.
- The blog/cookbook says to bake for 5-8 min depending how runny you want your eggs. I had mine in there 9 min and the whites were still clear. :/ So I raised the temp to 400F and baked for another 7 min and they were perfect.
Holy shit! This was so amazing! My bf was thrilled! I was amazed! He loves spicy foods, and this had a good amount of kick to it. Almost too spicy for me, but he said he wouldn't mind it being spicier. Lol. It's easy to add more heat: use jalapenos, habaneros, or ghost peppers instead of serrano. Or use more serrano peppers!
So many flavors! It was so good. And addictive! I had some for lunch today and it was just as good the second time! WOOHOO!
I generally have no idea what I'm doing in the kitchen, but I'm flabbergasted at how good this turned out. Thanks to Juli at www.paleomg.com for providing the idea/concept!