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Mexican Baked Eggs

Mexican Baked Eggs

Hosting brunch can mean a complicated array of dishes. This recipe takes the hard work out of hosting a brunch while impressing each and every guest. Mexican flavours, fresh vegetables and a spicy kick make this one pot meal a total success. 

Serves 8 people:

  • 12 organic eggs
  • 1.5 cups black beans, cooked 
  • 4 large tomatoes, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 pepper, chopped
  • 1 tsp cumin
  • 1 tsp coriander 
  • 3 Tbsp fresh cilantro
  • 1 Tbsp olive oil
  • 1/4 tsp cayenne (optional)
  • Salt & pepper

Sauté the vegetables (except tomatoes) in olive oil over medium heat for 5 minutes or until softened. Add black beans, spices and tomatoes and cook for 5-10 minutes or until a thick tomato sauce has formed. Crack the eggs into the sauce. Cover and bake in a 350 degree oven for 10 minutes or simmer, covered over medium heat until the whites of the eggs are cooked through. Sprinkle with fresh cilantro and serve.

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